MOCHA-ALMOND FUDGE PIE
Provided by Molly McCarty
Categories Food Processor Chocolate Dessert Bake Freeze/Chill Kid-Friendly Fall Bon Appétit Washington Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
- Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
- Let pie stand at room temperature 15 minutes. Cut into wedges and serve.
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RJ Ontor
[email protected]Overall, I thought this pie was just okay. It wasn't bad, but it wasn't anything special either.
Liana Shah
[email protected]The crust was a bit soggy. I think I'll bake it for a few minutes longer next time.
Tushar Chowdhury
[email protected]This pie was a bit too sweet for my taste. I think I'll use less sugar next time.
SUSAN MIDEVA
[email protected]I'm not a huge fan of chocolate, but I really enjoyed this pie. The almond filling helped to balance out the sweetness of the chocolate.
Sofie Melichar
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. It's the perfect dessert for a special occasion.
Dude
[email protected]I made this pie for my husband's birthday and he loved it. He said it was the best chocolate pie he's ever had.
Saleem Mandra
[email protected]I used dark chocolate chips instead of semisweet and it turned out great. The pie had a more intense chocolate flavor.
Cherrylene Bruins
[email protected]This pie is definitely rich, so a small slice goes a long way. But it's worth every bite!
Dean Weeks
[email protected]I was a bit skeptical about the almond filling, but it was actually really good. It added a nice nutty flavor to the pie.
Trust Kayuwa
[email protected]This pie is so easy to make and it always turns out perfectly. I love that I can make it ahead of time and it's still delicious the next day.
Khan Ishaq
[email protected]I've made this pie twice now and it's always a crowd-pleaser. The combination of chocolate and almond is divine.
Sabina Yesmin
[email protected]This mocha almond fudge pie was a hit at my last dinner party! Everyone loved the rich, chocolatey flavor and the creamy almond filling.