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Caramel Macchiato Ice Cream Pie

Prep:
20 mins
Cooking:
5 mins
Cooling:
270 mins
Yields:
10 servings

As the Nestlé Kitchens Pie Recipe Contest winner, this Caramel Macchiato Ice Cream Pie is a refreshing summer treat. Milisa Armstrong uses Dreyer’s or Edy’s Grand Coffee Ice Cream to create a delightfully grown-up taste. Learn more about this pie and the other recipe finalists on our blog.

Ingredients

Directions

FOR CRUST:
PREHEAT oven to 325° F.

ADD graham crackers to a food processor and pulse until crackers resemble fine crumbs. Add crumbs to bowl along with chopped almonds, sugar and butter; stir to combine. Press into bottom and up sides of 9-inch deep-dish pie plate.

BAKE for 5 minutes. Remove from oven and cool completely.

FOR FILLING:
SPREAD ice cream into cooled pie crust, smoothing out over bottom of crust. Sprinkle with half of the chopped morsels.

HEAT dulce de leche in microwave-safe bowl on HIGH (100%) power for a few seconds to soften; stir. Pour over chocolate morsels, spreading as evenly as you can.

SPOON whipped topping over dulce de leche, covering entire surface of pie. Sprinkle with remaining chopped morsels and sliced almonds.

FREEZE for 30 minutes. Remove pie from freezer and cover with foil. Place back in freezer for at least 4 hours or until pie has set. Remove from freezer 10 minutes before you are ready to serve. Store any leftovers covered in freezer.

Nutritional Information

  • Serving Size
    1/10 servings of recipe
  • Calories 530
  • Calories from Fat 270

* Percent Daily Values are based on a 2000 calorie diet.

Learn more

% Daily Value *

  • Total Fat 30g 46%
  • Saturated Fat 15g 75%
  • Cholesterol 45mg 15%
  • Sodium 170mg 7%
  • Carbohydrates 58g 19%
  • Dietary Fiber 4g 15%
  • Sugars 44g
  • Protein 9g
  • Vitamin A 8%
  • Vitamin C 0%
  • Calcium 15%
  • Iron 2%