Caramel Macchiato Ice Cream Pie
Ingredients
1 ½ cups
finely chopped pecans
¼ cup
superfine sugar
1
egg white, lightly beaten
- cooking spray, to prepare pie plate
1 pt.
Kowalski's Signature Java Chocolate Chunk Ice Cream, softened
½ cup
caramel sauce (such as Kowalski's Classic Caramel Sauce)
1 pt.
Kowalski's Signature Vanilla Bean Ice Cream, softened
- toppings, to taste: Kowalski's Deep Dark Hot Fudge Sauce, coarsely chopped pecans and chopped chocolate-covered espresso beans (optional)
Directions
- Preheat oven to 400°.
- In a medium mixing bowl, combine finely chopped pecans and sugar; fold in egg white.
- Press pecan mixture into a 9" pie plate sprayed lightly with cooking spray; bake in preheated oven until browned (about 12 min.).
- Cool crust completely.
- Spread coffee ice cream in bottom of cooled crust; top evenly with caramel sauce.
- Freeze pie for 5 min. to set caramel.
- Spread vanilla ice cream over caramel; freeze for several hrs. or overnight.
- When ready to serve, drizzle with hot fudge; sprinkle with coarsely chopped pecans and chocolate-covered espresso beans, if desired.
Find It!
- Find Kowalski’s Hot Fudge and Caramel Sauces near the ice cream toppings.
