Jamocha Ice Cream Pie

Cool off on summer days with an ice cream pie. The coffee and chocolate filling is fantastic.


8 servings

Coffee Pat-in-Pan Pie Crust Ingredients

1 cup all-purpose flour
1/2 cup butter or margarine, softened
2 teaspoons powdered instant coffee (dry)

Filling Ingredients

2 pints (4 cups) coffee ice cream, slightly softened
3/4 cup hot fudge topping
1 cup frozen whipped topping, thawed (optional)
coffee-flavored chocolate candies or chocolate-covered coffee beans, if desired


Make Coffee Pat-in-Pan Pie Crust: Preheat oven to 400°F (204°C). Mix all ingredients in medium bowl with spoon until dough forms. Press firmly and evenly against bottom and side of 9-inch pie plate. Bake 12 to 15 minutes or until light brown. Cool completely, about 45 minutes.

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 2 hours 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.

Preparation Time: 20 minutes
Bake Time: 15 minutes
Cooling Time: 45 minutes
Freeze Time: 3 hours
Total Time: 4 hour 20 minutes

Additional Information

For pie crust, add up to 1 tablespoon water to dough if necessary.

Instead of making the crust, buy a 9-inch ready-to-use chocolate or vanilla wafer cookie crust.

Nutritional Information

1 Serving: Calories 410 (Calories from Fat 200); Total Fat 22 g (Saturated Fat 12 g, Trans Fat 1 g); Cholesterol 65 mg; Sodium 230 mg; Total Carbohydrate 47 g (Dietary Fiber 2 g, Sugars 26 g); Protein 6 g. Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3

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