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Kahlua Ice Cream Pie
1 (8 1/2 ounce) package chocolate wafers, finely crushed (about 40 wafers)
3 tablespoons granulated sugar
5 tablespoons butter, melted
8 ounces cream cheese, softened
1/4 cup dark rum
1 quart coffee ice cream, softened
1 cup heavy cream
2 tablespoons granulated sugar
1 to 2 tablespoons Kahlua
In a small bowl, combine chocolate crumbs, sugar and butter, Press into a 9-inch round cake pan and chill.
In a large bowl, beat cream cheese with rum until light and fluffy.
Fold in ice cream.
Pour into crust and freeze at least 4 hours.
In a chilled bowl, whip cream, sugar and Kahlua until stiff peaks form. Swirl onto top of pie.
Garnish with Chocolate Scrolls.
Chocolate Scrolls: Allow squares of semisweet chocolate to warm slightly. Using a vegetable peeler, peel scrolls from chocolate onto a plate.
Refrigerate until firm.
Freeze for at least two hours.
Let stand at room temperature about 5 minutes before serving.
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