Frosty Coffee Pie

This pie was a finalist in the 2009 Great American Pie Show. After making this and tasting this, I'm not quite sure WHY it didn't win first place. But now I have more pies to try! I guess I better get going on learning to make my own pie crust or I'll be keeping Pillsbury in business!

This pie has a chocolate crust. You can buy one pre-made. Or make your own. I make my own using one row of Oreos (about 18) and 1 Tbsp. melted butter. Pat the crust into a 9 inch pie pan, and then drizzle with hot fudge sauce. Mmm, don't you love this pie already?



In a mixing bowl, beat together the ice cream, pudding mix, coffee and milk until blended. (A good way to soften the ice cream is by thawing it in the refrigerator for about 1/2 hour.) If you don't like coffee ice cream, just use chocolate!



Pour this mixture into the chocolate crust.



Freeze this for about 1/2 hour. (The original recipe didn't call for this step, but I think it would be difficult to spread the topping onto this layer if it's not partially frozen.)

Next, combine the whipped topping and the marshmallow creme. Mr. or Ms. Inventor of the Marshmallow Creme, I salute you! What a great invention. I must immediately find more recipes calling for marshmallow creme!



Spread this divine mixture over the frozen chocolate layer.



Sprinkle with the mini chocolate chips. Those things are so cute! If you don't have minis, DO NOT purchase them for this recipe, since you only need a handful. You could grate some semi-sweet chocolate on top, or make curls, or use chopped regular chips. There are lots of options!



Freeze until firm. I froze this for several hours before covering it with cling wrap.

Now, off to plan for more pies!

There are more summer dessert ideas at the Ultimate Recipe Swap. And lots more inspiration can be found at Tasty Thursday, Food on Fridays, Favorite Ingredient Fridays, Chocolate Fridays and Foodie Fridays.

Frosty Coffee Pie

1/4 cup hot fudge sundae topping, warmed
1 9-inch chocolate crust
3 cups coffee ice cream, softened
1 5.9 oz. package instant chocolate pudding
1/2 cup strong brewed coffee
1/4 cup cold milk
1 3/4 cups whipped topping
1 cup marshmallow creme
1/4 cup mini semisweet chocolate chips

Spread ice cream topping over crust. In a large bowl, beat the ice cream, pudding mix, coffee and milk until blended. Pour into crust. Freeze for at least 1/2 hour to allow coffee layer to firm up.

In another bowl, combine the whipped topping and marshmallow creme; spread over top. Sprinkle with chocolate chips. Return to the freezer for several hours to firm up before covering with foil or cling wrap. Serves 8.