Is it pie for ice cream lovers, or ice cream for pie lovers? Two kinds of Tillamook ice cream, fudge, pecans and whipped cream, all nestled in the arms of a buttery cookie crumb crust. Serves 1 to 10 of your very best friends.
"One of the most exciting parts of working at simplethings is recreating people’s favorite family pie recipes. We were asked to recreate this pie by a grandmother who wanted to surprise her granddaughter for her 12th birthday. It was a huge hit!" – Andy Paxson of simplethings
4 oz (approximately 1 cup) unsweetened chocolate, chopped coarsely
½ cup ( 4 oz) brown sugar
¼ cup (2 oz) granulated sugar
¾ cup (6 oz) heavy cream
¼ cup (2 oz) light corn syrup
2 tablespoons (1 oz) Tillamook Unsalted Butter
½ teaspoon vanilla extract
2 tablespoons (1 oz) bourbon
1 chocolate cookie crumb crust
2 pints (1 qt or 32 oz) Tillamook Vanilla Bean Ice Cream
2 pints (1 qt or 32 oz)Tillamook Espresso Mocha Ice Cream
½ cup (4 oz) chopped pecans
sweetened whipped cream
Prepare the Fudge Sauce
Prepare the fudge sauce. Combine the chocolate, brown sugar, granulated sugar, heavy cream, and corn syrup together in a saucepan. Stir until smooth. Heat on medium heat until mixture reaches a simmer. Cook for one minute more. Remove from heat and add butter, vanilla extract and bourbon. Set aside for later use.
Assemble the Ice Cream Filling
Soften the Vanilla Bean Ice Cream in the refrigerator for 20 minutes, and then spread it into the prepared cookie crust. Top with half of the bourbon fudge sauce and half of the pecans. Freeze for one hour or until firm. Soften the Espresso Mocha Ice Cream in the refrigerator for 20 minutes. Remove the frozen pie from the freezer and spread the softened Espresso Mocha Ice Cream over the first layer. Mound ice cream in the center of the pie. Top the pie with the remaining fudge sauce and pecans. Decorate the pie to your liking with whipped cream. Freeze at least 4 hours, until completely firm. Slice and enjoy!