*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is such an awesome recipe! I did some simple modifications and it was a hit at Thanksgiving (The proof was in all of the leftover pumpkin pie that year!) First I used a store bought espresso I found in the coffee section of my supermarket. Then because I love macadamia nuts, I chopped them and spread them over the caramel layer. I also use two different ice cream flavors- chocolate and coffe, and I spread more of the espresso sauce in between those layers. Finally I top it off with more of the chopped macadamia nuts and serve it with whipped cream. Make sure you cut the slices thin because this is rich- but absolutely heavenly!!
I wanted to make this recipe for a few reasons. First I loved that it was labor intensive and completely from scratch. Second the last review is a few years old and there is no photo of this recipe yet. I pretty much followed the recipe as written. For the chocolate cookies I used Oreos which I chopped finely in my blender. The caramel sauce turned out nice and creamy. For the fudge I realized I was out of Karo syrup as I was making it so I made a homemade verision. The espresso fudge is amazing don't substitute or leave out the espresso! For the vanilla ice cream I made homemade vanilla ice cream using a David Lebovitz recipe. On top of the last fugde layer on top of the ice cream I added Godiva 85% chocolate shavings then I piped on homemade whipped cream and added cherries. Turned out fantastic!
Maybe Im not as advanced as the other cooks who have rated this recipe. Though the finished product tasted outstanding the process was not easy. I melted my spatula into the caramel sauce and had to re-do that part. I forgot how hot the stuff was so when I put water in the pan I had to throw out it splattered all over and burned my toes! I know that mistake was purely do to my haste. The part Im still not sure of is the last layer of fudge sauce over the ice cream. It solidified before I could spread it over the whole pie. Also when I went to cut the pie the top layer of fudge stuck to my knife instead of the pie. Maybe I didnt freeze the ice cream long enough and cool the fudge off enough. I hope that helps the next cook. I still recommend the recipe cuz no matter what it looked like served up I was sooooooo tasty!
The end result is very tasty but it is not as easy as it sounds. This is a time consuming recipe because you have to continue freezing the dessert between layers so allow plenty of time. I initially used a coated pan to make the caramel sauce and the sauce did not darken and eventually crystalized so I had to start over. Also my springform pan did not fit into my freezer (I have a split fridge/freezer) so I had to rotate the dessert during the freezing process to ensure that the liquid did not roll to one side and freeze.
This is my husband's favorite dessert. Last Superbowl Sunday he even offered to go to the store for me to get ice cream if I would make this pie. One note: I had a really hard time with the caramel sauce and the crystals. I read to add a few drops of lemon juice to the water/suger and it would keep the crystals from forming on top. This is a rich but EXCELLENT dessert!
I have to say this recipe is FANTAB! I love to bring pies to my Bible Study and my fellow worshipers thought it was fantastic. I added crunched up Samoa Girl Scout Cookies (Be Prepared!) in the fudge layer. It was excellent. Recommended.