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"JAMOCHA"
ICE CREAM PIE
Coffee
Pat-in-Pan Pie Crust (recipe follows)
2 pints coffee ice cream, slightly softened
3/4 cup hot fudge topping
1 cup frozen (thawed) whipped topping, if
desired
Coffee-flavored chocolate candies or chocolate-covered
coffee beans, if desired
Bake
Coffee Pat-in-Pan Pie Crust. Spread 1 pint
of the ice cream in pie crust; cover and
freeze about 1 hour or until firm.
Spread
hot fudge topping over ice cream in pie
crust; carefully spread remaining pint of
ice cream over topping. Cover and freeze
at least 1 hour until firm but no longer
than 2 weeks.
To
serve, let stand at room temperature about
10 minutes before cutting. Garnish with
whipped topping and candies just before
serving. Store covered in freezer.
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Makes
8 servings.
COFFEE
PAT-IN-PAN PIE CRUST
1
cup all-purpose flour
1/2 cup butter or margarine, softened
2 teaspoons powdered instant coffee (dry)
Heat
oven to 400°F. Mix all ingredients until dough
forms. Press firmly and evenly against bottom
and side of pie plate, 9 x 1 1/4 inches. Bake
12 to 15 minutes or until light brown. Cool completely.
1
Serving: Calories: 405 (Cal. from fat: 205), Fat:
23g (Saturated: 13g), Cholesterol: 65mg, Sodium:
170mg, Carbohydrate: 46g, Protein: 5g.
[Gold
Medal - Desserts for Spring]
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