Mississippi Mud Ice Cream Pie

Ingredients: 1 tablespoon water 2 teaspoon instant coffee crystals 1 (12 oz.) can PET® Evaporated Milk 2 large egg yolks 1/3 cup sugar 2/3 cup hot fudge topping, divided 1 teaspoon vanilla extract 1 (6 oz.) prepared chocolate crumb crust 1/3 cup chopped pecans, toasted frozen whipped topping, thawed

Rated

NUTRITION INFORMATION

Serving Size 1 slice, 1/8 of pie
Calories Per Serving 360
Total Fat 17g
Calories From Fat 150g
Saturated Fat 6g
Trans Fat 0g
Cholesterol 60mg
Sodium 200mg
Carbohydrates 45g
Dietary Fiber 2g
Sugar 31g
Protein 7g
Percent Daily Value*: Vitamin A 4%, Calcium 15%, Vitamin C 2%, Iron 10%.

✓

STIR water and coffee crystals in medium saucepan until dissolved. Add evaporated milk; heat over medium heat to 175°F. Whisk egg yolks and sugar in medium bowl until well blended. Gradually whisk about one-third hot milk mixture into egg mixture. Return egg mixture to saucepan. Cook and stir over low heat until mixture reaches 160°F. Remove from heat. Whisk in 1/3 cup fudge topping and vanilla until blended.

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FILL a large bowl about halfway full with ice cubes and very cold water. Set a 2-quart bowl inside the large bowl. Pour ice cream mixture into the 2-quart bowl. Stir until very cold, about 5 to 10 minutes.

✓

FREEZE in ice cream maker according to manufacturer's instructions. Working quickly, spread ice cream mixture into crumb crust. Sprinkle evenly with pecans. Cover and freeze until firm, about 3 hours. Place remaining 1/3 cup fudge topping in heavy-duty resealable bag. Cut small corner from bottom of bag and drizzle topping over pie. Garnish with whipped topping.

NUTRITION INFORMATION

Related categories

Ice Cream & Frozen

Mississippi Mud Ice Cream Pie

Mississippi Mud Ice Cream Pie

Ingredients

Instructions

Related categories