This caramel macchiato ice cream pie is made with graham crackers and almonds, then topped with softened coffee ice cream, a handful of chocolate morsels, a layer of warm dulce de leche, some whipped topping and a sprinkling of more chocolate morsels and toasted, sliced almonds.
This pie recipe, created by by Milisa Armstrong, won the first-place prize in the 2011 Nestlé Kitchens “There’s Always Room for Pie” contest.
It’s a snap to put together (check out the video below) and it is downright beautiful.
Caramel macchiato ice cream pie with dulce de leche recipe
9 graham crackers
1 cup finely-chopped almonds
1/4 cup granulated sugar
4 tablespoons butter, melted
1 container (1.5 quarts) Dreyer’s or Edy’s Grand Coffee Ice Cream, softened
1/2 cup Nestle la Lachera Dulce de Leche
1 tub (8 ounces) frozen whipped topping, thawed
1/2 cup Nestle Toll House Semi-Sweet Chocolate Morsels, chopped, divided
1/2 cup sliced almonds, toasted
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.
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.
Makes 10 servings
Caramel Macchiato Ice Cream Pie Recipe with Dulce De Leche (video)