Coffee Parfait Pie Recipe
This Coffee Parfait Pie makes a dreamy dessert ! Indulge in the utterly delicious coffee ice cream filled pastry topped with chocolate syrup and garnished with crunchy pecans after dinner tonight and tell me if you like it !Your suggestions for the Coffee Parfait Pie are welcome !
Ingredients
| 3 pints coffee ice cream | ||
| 3 envelopes unfavored gelatin | ||
| 1/3 cup golden rum | ||
| Instant coffee | 1 Tablespoon | |
| Water | 2/3 Cup (16 tbs) | |
| 1 eight or nine inch prepared graham cracker pie shell | ||
| Chocolate syrup | ||
| Pecan halves | ||
Directions
Remove ice cream from freezer to room temperature.
Sprinkle gelatin into rum in a 1 cup measure to soften for 5 minutes.
Combine instant coffee and water in a small saucepan, bring to boiling.
Add softened gelatin; stir until completely dissolved.
Turn ice cream into a large bowl.
Beat with electric mixer at high speed, until smooth.
Pour gelatin in, all at once, while beating constantly and guiding mixture into beater with rubber spatula (Mixture sets softly, almost at once.) Spoon into pie shell, mounding high in center, or pipe through a pastry bag fitted with a decorative tip, as pictured.
Chill until ready to serve.
Just before serving, drizzle chocolate syrup over top and garnish with pecans, if you wish.
Sprinkle gelatin into rum in a 1 cup measure to soften for 5 minutes.
Combine instant coffee and water in a small saucepan, bring to boiling.
Add softened gelatin; stir until completely dissolved.
Turn ice cream into a large bowl.
Beat with electric mixer at high speed, until smooth.
Pour gelatin in, all at once, while beating constantly and guiding mixture into beater with rubber spatula (Mixture sets softly, almost at once.) Spoon into pie shell, mounding high in center, or pipe through a pastry bag fitted with a decorative tip, as pictured.
Chill until ready to serve.
Just before serving, drizzle chocolate syrup over top and garnish with pecans, if you wish.
Chef
