Mile High Oreo Ice Cream Pie Food

MILE-HIGH ICE CREAM PIE

Steps:

• In 3-quart heavy saucepan, cook sugar and water over medium-low heat, stirring often, until sugar is dissolved. Increase heat to medium-high; boil gently, without stirring, about 8 minutes, until syrup turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. (Swirling the pan, instead of stirring, promotes more even cooking.) Gradually add whipping cream (sauce will bubble vigorously). Add 1/3 cup butter; stir gently until smooth. Remove from heat; stir in vanilla. Set aside.
• Heat oven to 325°F. In small bowl, mix cookie crumbs and 1/4 cup butter. Press crumbs in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.
• Spoon 1 pint dulce de leche ice cream into cooled crust; spread evenly. Drizzle 1/3 cup of the Caramel Sauce over ice cream; sprinkle with 3/4 cup of the pecans. Freeze 15 minutes or until ice cream is almost firm. Repeat layers with chocolate ice cream, another 1/3 cup Caramel Sauce and remaining 3/4 cup pecans. Freeze until almost firm. Top with remaining dulce de leche ice cream and another 1/3 cup Caramel Sauce. Cover; freeze 6 hours or up to 2 weeks. Refrigerate remaining 3/4 cup Caramel Sauce until serving time.
• Before serving, remove side and bottom of pan; place pie on serving plate. Top with whipped cream topping. In small microwavable bowl, microwave remaining Caramel Sauce uncovered on High 1 minute or until warm. Drizzle sauce over each serving.

OREO ICE CREAM PIE

Steps:

• Gather the ingredients.
• Carefully spoon the softened ice cream into the crust.
• Place 8 of the Oreo cookies so they are standing up along the edge of the prepared cookie crumb crust.
• Finely crush the remaining 5 or 6 Oreo cookies and sprinkle on the surface of the pie.
• Drizzle the chocolate syrup in thin lines over the top of the pie.
• Freeze for at least 4 hours. Remove from the freezer about 10 minutes prior to serving.
• Use the standing Oreo cookies as a guideline when cutting the pie into pieces.
• Top with a dollop of whipped cream if you like, and serve.

MILE-HIGH MUD PIE

Steps:

• Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour.
• Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour.
• Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.
• Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight.
• Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.

MILE HIGH MUD PIE

Steps:

• Line an 8-quart bowl with overhanging plastic wrap.
• Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle over the chopped pecans and freeze until the ice cream is firm, at least 1 hour.
• Tip the chocolate ice cream into the bowl and smooth the surface. Sprinkle over the chocolate-coated toffee pieces and freeze until firm, at least 1 hour.
• Meanwhile, make the crust: Put the sandwich cookies in a food processor and pulse until fine crumbs. Pour in the melted butter and pulse to combine.
• Tip the vanilla ice cream into the bowl and smooth the surface. Tip the crust on top of the vanilla ice cream, spread it evenly and press down firmly. Freeze again until completely set, 4 hours and up to overnight.
• Turn out the pie onto a board or serving platter lined with 4 squares of parchment arranged so that the paper overhangs the edges of the platter. Peel off the plastic wrap and pour over the chocolate shell ice cream sauce to coat the entire pie. Carefully slide out the sheets of parchment and discard.
• To serve, cut big slices of pie, drizzle over some warm caramel sauce and stick a steak knife into the center standing up.

MILE-HIGH ICE CREAM PIE

Steps:

• To make the crust, sift together the flour and salt.
• Cut the shortening into the flour-salt mixture until the pieces are the size of small peas.
• Sprinkle 1 tablespoon of cold water over the flour mixture, and gently toss with a fork.
• Repeat until the dough is moistened.
• Form the dough into a ball, and roll out on a lightly floured surface to 1/8-inch thickness.
• Fit the crust loosely into a deep 9-inch pie pan, pricking well.
• Bake 10-12 minutes at 450° F.
• Cool.
• Layer the slightly softened ice cream in the pie shell.
• Beat the egg whites with the vanilla and cream of tartar until soft peaks form.
• Gradually add ½ cup of sugar, beating until the egg whites are stiff and glossy and the sugar has dissolved.
• Spread the meringue over the ice cream to the edges of the pastry.
• Broil 30 seconds to 1 minute to brown the meringue.
• Freeze the pie for at least several hours.
• To prepare the hot chocolate sauce, put the chocolates, 1½ cups of sugar, and ¾ cup of heavy cream in the top of a double boiler.
• Cook until the sauce is thick and melted.
• Add the balance of the cream to achieve a pouring consistency.
• Drizzle hot chocolate sauce over each serving.