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Mexican Ice Cream Pie


Makes 6 to 8 servings


1 cup butter pecan ice cream, softened
1 prepared (9-inch) chocolate crumb pie crust
3/4 cup caramel ice cream topping
2 cups coffee ice cream, softened
1 jar (12 ounces) hot fudge topping
1/2 cup coffee-flavored liqueur (optional)


  1. Spread butter pecan ice cream in bottom of pie crust. Freeze 20 minutes or until semi-firm.
  2. Spread caramel topping over butter pecan ice cream. Freeze 20 minutes or until caramel is firm.
  3. Spread coffee ice cream over caramel. Freeze pie until firm, 6 hours or overnight.
  4. Combine hot fudge topping and coffee-flavored liqueur (optional) in small saucepan over medium heat; stir until well blended and hot.
  5. Allow pie to stand at room temperature 15 minutes before serving. Drizzle with hot fudge topping mixture.

Nutritional Information

Sodium 307 mg
Protein 3 g
Fiber 2 g
Carbohydrate 76 g
Cholesterol 19 mg
Saturated Fat 5 g
Total Fat 13 g
Calories from Fat 27 %
Calories 440

Dietary Exchange

Starch 5
Fat 2

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