Frosty Coffee Almond Pie Recipes

Steps:

• Spread ice cream topping into crust. In a large bowl, beat the ice cream, dry pudding mix, coffee and milk until blended; spoon into crust., In another bowl, combine the whipped topping and marshmallow creme; spread over top. Sprinkle with chocolate chips. Cover and freeze until firm.

Steps:

• Crust:.
• Blend crumbs into melted butter with sugar.
• Pat into bottom and partly up the sides of a 9" pie plate.
• Bake for 10 minutes at 350 degrees.
• Set aside until cooled.
• Filling:.
• Melt chocolate in a double boiler.
• Blend in coffee and brandy.
• Remove from heat.
• In bowl of food processor, blend butter and sugar until fluffy.
• Add eggs, one at a time; then add the melted chocolate mixture and ground almonds.
• Process until blended.
• Pour filling into prepared shell.
• Chill several hours before serving.
• Garnish with mounds of whipped cream, sprinkle with grated chocolate.
• Note: chilling time not included in prep/bake time.

Steps:

• In a large bowl, beat cream cheese, sugar and cocoa until smooth. Dissolve coffee granules in milk. Stir coffee mixture and vanilla into cream cheese mixture; fold in whipped topping. , Pour into crust. Cover and freeze for at least 4 hours. Remove from the freezer 10 minutes before serving. Drizzle with chocolate syrup if desired.

Steps:

• Place rack in lowest position in oven, then preheat oven to 400 degrees F.
• In medium bowl, combine mincemeat & amaretto.
• Pour into pastry shell.
• Top with almonds.
• Bake 25 minutes or until bubbly.
• Serve warm or cooled.

Steps:

• Place whipping cream, liqueur and syrup in large bowl; refrigerate.
• Heat oven to 350°F. Cut butter into flour in medium bowl, using pastry blender or crisscrossing 2 knives, until evenly mixed. Stir in nuts. Press evenly in bottom of ungreased square pan, 9x9x2 inches. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
• Beat whipping cream mixture with electric mixer on high speed until stiff; spread over crust. Cover and freeze at least 4 hours until firm. For serving pieces, cut into 3 rows by 3 rows; serve immediately. Store covered in freezer.

Steps:

• In saucepan, stir unflavored gelatin with 1/3 Cup of Sugar.
• In bowl, BEAT egg yolks, blend with Coffee and stir into Saucepan.
• Cook, stirring until gelatin is dissolved and mixture is slightly thickened.
• Remove from heat and blend in Ice Cream and Whiskey.
• Chill until mixture will mound on a spoon.
• In bowl, BEAT Egg Whites until foamy.
• Gradually BEAT in 2 Tablespoons of Sugar until STIFF.
• Fold into gelatin mixture and pour into Pie Shell.
• Chill until set.
• Garnish slightly with Whipped Cream.
• Enjoy!

Steps:

• In a small bowl, dissolve coffee in boiling water; set aside. In a microwave, melt candy bar; stir until smooth. Cool slightly. Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze. , Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired.

Steps:

• Combine sugar and cornstarch in saucepan.The amount of sugar depends on the sweetness of the cherries and how sweet you like your pie. I use 1/2 cup.
• Add cherries and liqueur.
• Cook and stir over low heat until mixture thickens.
• Spoon into baked pie shells.
• Make topping: combine flour and sugar and cut in butter with pastry cutter, until texture of coarse meal.
• Stir in coconut.
• Sprinkle top of pie to within 2" of center.
• Bake at 375 degrees for 10 to 12 minutes or until coconut is toasted.