“Jamocha” Ice-Cream Pie

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

  • Prep Time 20 min
  • Total Time 4 hr 20 min
  • Servings 8

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

Coffee Pat-in-Pan Pie Crust

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

  • 1 Make Coffee Pat-in-Pan Pie Crust.
  • 2 Spread 1 pint of the ice cream in pie crust. Cover and freeze about 1 hour or until firm.
  • 3 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.
  • 4 To serve, let stand at room temperature about 10 minutes before cutting. Garnish with whipped topping and candies just before serving.

Expert Tips

Frozen pies are easier to cut and serve if you let them stand a few minutes at room temperature.

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

Mocha refers to the yummy combination of chocolate and coffee.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
12g,
12%
Trans Fat
1g
1%
),
Cholesterol
65mg
65%;
Sodium
230mg
230%;
Total Carbohydrate
47g
47%
(Dietary Fiber
2g
2%
  Sugars
26g
26%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
15%;
Iron
6%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.