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COFFEE VANILLA ICE CREAM PIE #SUNDAYSUPPER

Coffee Vanilla Ice Cream Pie for Sunday Supper! Pecan Meringue Crust with an orange zest filled with layers of creamy coffee and vanilla ice cream all covered in fresh whipped cream and Heath Bar Crunch!Coffee Vanilla Ice Cream Pie

Why serve ice cream on the side of your piece of pie when you could have it right inside your pie!! This Coffee Vanilla Ice Cream Pie is all kinds of delicious! The crust is flaky and wonderful with a meringue, pecan and orange zest crust, Coffee and Vanilla ice cream center and freshly whipped Vanilla Whipped Cream top, and lots of Heath Bar Crunchies sprinkled on top! It’s a kid and adult pie dream come true!COFFEE VANILLA ICE CREAM PIE #SUNDAYSUPPEREverybody is always talking about Ice Cream Cakes, now they’ll talk about Ice Cream Pie’s!! A slice of heaven!! I’m holding on to these last days of summer and eating ice cream! Who am I kidding? I eat ice cream all year long….mmmmmm….ice cream! I’ll come clean, I loved this pie and so did my family, there were a couple of crumbs left for the birds!coffee vanilla Ice Cream Pie #sundaysupperWhat you will need to make this fabulous Ice Cream Pie! Coffee Ice Cream, Vanilla Ice Cream, eggs, sugar, pecans, vanilla extract, Vanilla Wafer Cookies, salt, heavy cream ( not shown), powdered sugar, orange zest. Heath bar crunch.Coffee Vanilla Ice Cream PieThe crust is baked, when cooled add 2 layers of ice cream. Freeze until set. Whip the heavy cream, add vanilla extract. Cover ice cream with whipped cream, then sprinkle Heath Bar bits all over! Slice and enjoy!Coffee Vanilla Ice Cream PieSimply combine egg whites and sugar in a stand mixer and beat until white and glossy. Fold in pecans and orange zest. Pour into a 9-inch pie dish and bake at 350 degrees Fahrenheit for 15- 20 minutes. Keep a close eye, will burn easily.Vanilla Coffee Ice Cream Pie #SundaySupperI look forward to my big hot cup of strong coffee with lots of cream every morning! But Coffee is not just for drinking. It can be used as an ingredient in a million different ways. This week the Sunday Supper Tastemakers are sharing 40+ Recipes for Cooking with Coffee that showcase our excitement for this amazing ingredient. That’s a lot of coffee!! Cheers!Vanilla Coffee Ice Cream Pie #SundaySupperCreamy Coffee Vanilla Ice Cream Pie!COFFEE VANILLA ICE CREAM PIE #SUNDAYSUPPERAll kinds of yumminess here with coffee recipes! If you love coffee, make sure to check them all out!! Cooking with Coffee Recipes from our Sunday Supper Tastemakers!
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Recipe adapted from Joy The Baker Cookbook

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COFFEE VANILLA ICE CREAM PIE #SUNDAYSUPPER
Yield: (1) 9- inch pie

COFFEE VANILLA ICE CREAM PIE #SUNDAYSUPPER

Prep Time: 1 day
Cook Time: 20 minutes
Total Time: 1 day 20 minutes

Pecan Meringue Crust with an orange zest filled with layers of creamy coffee and vanilla ice cream all covered in fresh whipped cream and Heath Bar Crunch!

Ingredients

  • FOR THE CRUST:
  • ¼ CUP EGG WHITES (FROM 2 EGGS)
  • ¼ TEASPOON SALT
  • ¼ CUP GRANULATED SUGAR
  • 2/3 CUP VANILLA WAFERS, CRUMBLED
  • ½ CUP PECANS, FINELY CHOPPED
  • ½ TEASPOON ORANGE ZEST
  • FOR THE FILLING:
  • 1 PINT COFFEE ICE CREAM
  • 1 PINT VANILLA BEAN ICE CREAM
  • FOR THE TOPPING:
  • 1 ½ CUPS HEAVY WHIPPING CREAM
  • ¼ CUP POWDERED SUGAR ( sifted for lumps)
  • 1 TEASPOON PURE VANILLA EXTRACT

Instructions

  1. PREHEAT THE OVEN TO 350 DEGREES F.
  2. IN THE BOWL OF AN ELECTRIC STAND MIXER FITTED WITH THE WHISK ATTACHMENT, BEAT THE EGG WHITES UNTIL FROTHY. ADD THE SALT TO THE EGG WHITES AND THEN GRADUALLY ADD IN THE GRANULATED SUGAR. BEAT ON HIGH FOR ABOUT FOUR MINUTES UNTIL STIFF AND SHINY. USING A RUBBER SPATULA, FOLD THE VANILLA EXTRACT, PECANS, AND ORANGE ZEST INTO THE MIXTURE.
  3. POUR THE MIXTURE INTO A GREASED 9 INCH PIE PAN. USE THE RUBBER SPATULA TO PRESS THE MIXTURE UP ALONG THE SIDES OF THE BAKING DISH EVENLY. PLACE THE PIE PAN IN THE OVEN AND BAKE FOR TWENTY MINUTES UNTIL GOLDEN BROWN ON THE EDGES.
  4. COOL THE CRUST COMPLETELY BEFORE FILLING WITH THE ICE CREAM.
  5. REMOVE THE PINTS FROM THE FREEZER AND LET THEM SIT AT ROOM TEMPERATURE FOR A FEW MINUTES TO SOFTEN UP. THEN POUR THE VANILLA ICE CREAM INTO A LARGE BOWL. USE A RUBBER SPATULA TO SOFTEN THE ICE CREAM UP. KEEP STIRRING UNTIL YOU FEEL IT IS SPREADABLE. SPREAD THE VANILLA ICE CREAM OUT OVER THE PIE CRUST.
  6. DO THE SAME THING TO SOFTEN UP THE COFFEE ICE CREAM AND THEN SPREAD IT OVER THE VANILLA LAYER. COVER THE PIE IN PLASTIC WRAP AND FREEZE UNTIL VERY FIRM, LIKE ICE CREAM AGAIN. OVERNIGHT IS BEST.
  7. WHEN READY TO SERVE, MAKE THE WHIPPED TOPPING. ADD THE HEAVY WHIPPING CREAM, POWDERED SUGAR, AND VANILLA EXTRACT TO A STAND MIXER FITTED WITH THE WHISK ATTACHMENT. BEAT ON HIGH FOR ABOUT FOUR MINUTES UNTIL STIFF PEAKS FORM.
  8. SPREAD THE WHIPPED CREAM TOPPING OVER THE WHOLE PIE. USE A GOOD SHARP KNIFE TO CUT THE PIE. MAKE SURE YOU RUN IT UNDER HOT WATER TO HELP CUT THROUGH THE LAYERS.

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Liz

Sunday 18th of September 2016

Oh, my gosh, this is one dreamy dessert!!! That crust sounds incredible!!

nettiemoore11

Monday 19th of September 2016

Thank you Liz, we love it! Nettie

Hezzi-D

Sunday 18th of September 2016

This sounds super tasty. I love ice cream cake!

nettiemoore11

Monday 19th of September 2016

Thank you Hezzi! Nettie

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