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Mocha Sundae Pie

Author/Submitted by:
Servings: 10
Categories: Chocolate / Desserts / Pies & Pastries

    dorothy cross tmpj72b
18    oreo cookies
1/3  c  melted unsalted butter
2  oz  unsweetened chocolate
2  tb  unsalted butter
1/2  c  sugar
1  cn  evaporated milk, (7 oz)
1  qt  coffee or mocha almond
    fudge ice cream, softened
1  c  heavy cream
2  tb  powdered sugar
2  tb  kahlua
1/2  c  chopped nuts

Lightly butter a 9-inch springform pan. Crush the cookies. Stir in the melted butter and mix well. Press into the prepared pan. Chill until firm. In a heavy saucepan, melt the chocolate with the butter over low heat. Stir in the sugar. Slowly pour in the evaporated milk. Cook over high heat for 5 to 10 minutes, or until thickened. Transfer to a bowl and chill. Fill the shell with the ice cream, smoothing evenly. Chill in the freezer until the ice cream is firm. Spread with the chocolate sauce. Return to the freezer. Whip the cream with the sugar and Kahlua until firm. Spread over the pie. Sprinkle with the chopped nuts. Freeze until firm, about 4 hours. Let stand for 5 minutes before serving. Source: San Francisco Encore Cookbook Reformatted for MealMaster by: CYGNUS, HCPM52C . By "Lloyd A. Carver" <> on Jan 5, 1996

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