Description

This Coffee Ice Cream Pie is a dream come true for coffee lovers! I adore the combination of the crunchy, salty-sweet crust, the creamy, intensely coffee-flavored ice cream filling

Ingredients

Scale

For the crust:

34 speculaas cookies (8 oz.), such as Biscoff
1 heaping cup pretzel sticks (2 oz.)
¾ cup salted butter, melted
¼ cup light brown sugar

For the filling:

¼ cup hot water
3 Tbsp. instant espresso powder
1 (14-ounce) can sweetened condensed milk
1 tsp. vanilla extract
Pinch kosher salt
2 cups heavy whipping cream

To serve:

1 Heath bar, chopped
Caramel sauce, for drizzling

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat Oven (for Crust):

Preheat the oven to 350°F (175°C).

2. Crush Cookies and Pretzels:

Place the speculaas cookies in a resealable plastic bag.

Use a rolling pin to crush them into fine crumbs.

Remove the cookie crumbs to a large bowl.

Place the pretzel sticks into the same bag (no need to wash it).

Crush the pretzels finely with a rolling pin.

Add the crushed pretzels to the large bowl with the cookie crumbs.

3. Combine Crust Ingredients:

Stir in the melted butter and light brown sugar into the crushed cookies and pretzels.

Mix until well combined. The mixture should be evenly moistened.

4. Press Crust into Pie Plate:

Press the crust mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Make sure the crust is evenly thick.

5. Bake the Crust:

Bake the crust until it is dry and fragrant, 10 to 12 minutes.

6. Cool the Crust: Allow the crust to cool completely on a wire rack. This is important to prevent the filling from melting when you add it.

7. Make the Coffee Mixture:

In a large bowl, combine the hot water and instant espresso powder.

Whisk until the espresso powder is completely dissolved.

8. Add Remaining Filling Ingredients (except Cream): Whisk in the sweetened condensed milk, vanilla extract, and kosher salt until well combined.

9. Whip the Cream:

Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy whipping cream at medium-high speed until medium peaks form, 2 to 3 minutes. Be careful not to overwhip.

10. Combine Cream and Coffee Mixture: Add the sweetened condensed milk mixture to the whipped cream.

Beat at medium-high speed until stiff peaks form, 2 to 3 minutes more.

11. Fill the Crust:

Pour the coffee ice cream mixture into the cooled crust.

Spreading and swooping the filling to create an even layer and a decorative top.

12. Freeze:

Freeze the pie, uncovered, until firm, 4 to 6 hours, or preferably overnight.

13. Serve:

To serve, slice the pie into wedges.

Serve with chopped Heath bar pieces and a drizzle of caramel sauce. Enjoy!