English Toffee Ice Cream Pie |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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On a hot day... dang... on any day! Really good! 1970 McCalls Recipe Card Collecton.. Ingredients:
1/2 package pie crust mix |
1/4 cup brown suger, packed |
3/4 cup chopped walnuts |
1 square unsweetened chocolate, grated |
1 teaspoon real vanilla extract |
filling |
1 quart chocolate ice cream |
1 quart english-toffee or coffee ice-cream |
coffee whipped cream |
1 cup heavy whipping cream |
2 teaspoons instant coffee |
2 tablespoons confectioners sugar |
chocolate curls |
Directions:
1. Make Pastry Shell:
2. Preheat oven to 375f
3. In a medium gowl combine piecrust mix, brown sugar, nuts and grated chocolate... mix well with a fork
4. Add 2 tablespoon water and vanilla. Blend well
5. With moistened hands, press mixture firmly to bottom and side of well buttered 9 inch pie plate.
6. Bake 20 minutes
7. Cool, and freeze at least an hour before adding filling
8. TO FILL SHELL
9. Let ice creams stand in frig to soften slightly
10. Quickly fill bottom with chocolate ice cream
11. then top with toffee or coffee ice cream spread evenl
12. Freeze for 2 hours
13. MAKE COFFEE WHIPPED CREAM:
14. With portable mixer.. whip cream with instant coffee and sonfectioners sugar just until stiff..
15. Use to cover pie... making swirls or press through a pastry bag with a # 6 rosette tip. Deecorate with chocolate curls
16. Store in freezer until serving...
17. Let set at room temp for 5-10 minutes for easier serving...
18. ENJOY!
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