D'licious Cookie Crunch Ice Cream Pie

Name: D'licious Cookie Crunch Ice Cream Pie
Cuisine: American
Ingredients: 1 (10-ounce) bag Ostreicher's chocolate chip cookies (see note); 1 stick margarine, melted; 1 and 3/4 sticks margarine; 3.5 ounces Chocolate Chips; 6 eggs; 2 cups Confectioners' Sugar; 3 teaspoons Vanilla Extract; 2 eggs separated; 2 tablespoons granulated sugar; 10 ounces Whipping Cream; 2 teaspoons Vanilla Sugar; whipped cream, for garnish (optional); 1 t coffee dissolved in 1 t boiling water

1 step

Note: Ostreicher’s cookies have a very different texture than other chocolate chip cookies and therefore result in a different pie crust. If they are not available near you, use chocolate chip cookies with as fine and smooth a texture as you can find (chips ahoy can be fine...).

Updated at: Thu, 18 Jul 2024 09:08:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories535 kcal (27%)

Total Fat38.1 g (54%)

Carbs45.3 g (17%)

Sugars36.4 g (40%)

Protein5.4 g (11%)

Sodium310.8 mg (16%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

Prepare the Crust Preheat oven to 350 degrees Fahrenheit. Crush cookies into crumbs and mix with melted margarine. Divide evenly between two round nine-inch pans, pressing into the bottom of the pans. Bake 10 minutes. Let cool. Prepare the Filling Melt margarine with chocolate chips. Mix until smooth and set aside. Beat eggs (not separated) with confectioners’ sugar and vanilla. Combine with chocolate mixture. Divide filling evenly between the cooled crusts. Freeze for one hour. Prepare the Topping Beat egg whites until stiff peaks form. Add granulated sugar, incorporating a bit at a time. Set aside. In a separate bowl, beat dessert topping until stiff peaks form. Add yolks, vanilla sugar, and dissolved coffee. Fold in egg whites. Remove pies from the freezer and spread topping over the filling, dividing it evenly between the pies. Sprinkle with Viennese crunch and return to the freezer until ready to serve. Optional- Pipe some whipped cream around the edge of the pie before serving.