Makes one 9-inch pie
Are you a woman on the go? Thanksgiving dessert duty go you feeling stressed? Well here’s an insider secret… everyone loves PIE!
Here’s one of our fav outside-the-box pie recipes that is SO simple, you might even find the time to whip up another dessert.
And did we mention it’s made from ice cream? Kids and adults will agree that this decadent blend of coffee and mocha is a homerun… See for yourself!
While you’re at it, check out our first #HolidayHack and make your own vegan pie crust! Get creative and fill it with your fall favs, or trie our recipe for Cranberry Pear Pie!
Ice cream FILLING
2 pints dairy-free coffee ice cream, softened in the refrigerator for 30 minutes
*Recipe + Photo: Chloe’s Vegan Desserts
PREP
Preheat oven to 350°.
Lightly grease a 9-inch pie pan.
CRUST
Pulse the cookies in a food processor until a fine crumb has formed.
Add the melted margarine and pulse until incorporated.
Press evenly and firmly into the prepared pie pan, spreading the crumbs ¾ up the sides.
Bake for 10 minutes.
Let cool, then freeze.
ICE CREAM FILLING
Transfer the softened vegan coffee ice cream to a large bowl and stir with a spoon to soften even more.
Spread the ice cream evenly in the chilled pie crust.
Cover tightly with plastic wrap and refreeze until solid.
GARNISH
Drizzle with dark chocolate sauce.
Top with coconut whipped cream and garnish with toasted chopped almonds.
Notes + Serving Tips
For easier slicing, let the pie sit out at room temperature for 10 minutes before serving.
