The perfect combo between a dessert and a drink: Coffee Liqueur Brownie Pie!
With a Coffee brownie crust made out of a doctored brownie box, a No-churn Coffee Liqueur Ice cream filling and Coffee whipped cream to top, this dessert is the best of two worlds.
Ingredients you’ll need
Box Brownie mix (I used Ghirardelli)
Ingredients called for in the box
Strong coffee (you’re substituting the water called for in the box for coffee)
Heavy Cream
Instant coffee powder, dissolved in water
Sweetened condensed milk
Vanilla extract
Salt
Coffee Liqueur (I used Kahlua)
Powdered sugar
Chocolate shavings to top
How to make this Coffee Liqueur Brownie Pie (with how-to photos)
Pre-heat oven to 350 F. Oil and dust with cocoa powder a 9-inch pie pan
Prepare brownie mix according to box instructions, substituting the water for strong coffee. Pour into prepared pan and bake according to instructions
Do not over bake! brownies should be soft to mold into the pie pan later and soft when frozen, try under baking them for 2-3 minutes
Take out of the oven and let cool for 20-30 minutes. While still warm and soft, use a spoon to scoop brownie from the middle and press it into the sides and bottom of the pan, covering it completely. Let cool.
Freeze a metal bowl and whisk attachment for 10 minutes. Whip the heavy cream until stiff peaks form.
Add cooled coffee, sweetened condensed milk, vanilla extract, salt and coffee liqueur and mix until combined.
Pour on top of cooled brownie crust, without surpassing the edge of the brownie crust.
If you have leftover ice cream mix, just freeze it in an air tight container to use later. Freeze for 8 hours
Using a cold metal bowl and whisk attachment, beat heavy cream, powdered sugar and coffee powder, until stiff peaks form. Spread on top of your pie, sprinkle with chocolate shavings and serve! Keep frozen
Tips before starting
Freeze metal bowl and whisk attachment for 10 minutes to accelerate the process of whipping
Do not over bake brownie crust; it should be soft to mold into the pie pan later and soft when frozen, try under baking them for 2-3 minutes
Let brownie crust cool completely before adding ice cream mix
Allow pie to come at room temperature for 5-10 minutes prior to serving
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The perfect combo between a dessert and a drink! With a Coffee brownie crust made out of a doctored brownie box, a No-churn Coffee Liqueur Ice cream filling and Coffee whipped cream to top, this dessert is the best of two worlds
Prep Time35mins
Cook Time35mins
Additional Time8hrs
Total Time9hrs10mins
Course: Pies and Tarts
Cuisine: American
Keyword: brownie crust ice cream pie, brownie mix pie crust, brownie pie crust, coffee ice cream recipe, Coffee liqueur ice cream, coffee pie, ice cream pie with brownie crust, sweet fix baker
Servings: 9in pie
Calories: 453kcal
Author: Maria Corcuera
Ingredients
Brownie crust
1brownie mix boxI used Ghirardelli
Ingredients called for in the box
Strong coffeeyou’re substituting the water called for in the box for coffee
Coffee Liqueur Ice Cream
2Cupsheavy Creamchilled
2Tablespoonsinstant coffee powderdissolved in 1/4 Cup warm water, cooled
1can sweetened condensed milk
1teaspoonvanilla extract
1/2teaspoonsalt
6-7TablespoonsCoffee LiqueurI used Kahlua
Coffee whipped cream
1 1/2Cupsheavy creamchilled
1/3Cuppowdered sugar
1.5teaspoonsinstant coffee granules
Instructions
Pre-heat oven to 350 F. Oil and dust with cocoa powder a 9-inch pie pan
Prepare brownie mix according to box instructions, substituting the water for strong coffee. Pour into prepared pan and bake according to instructions. Do not over bake! brownies should be soft to mold into the pie pan later and soft when frozen, try under baking them for 2-3 minutes
Take out of the oven and let cool for 20-30 minutes. While still warm and soft, use a spoon to scoop brownie from the middle and press it into the sides and bottom of the pan, covering it completely. Let cool completely
Freeze a metal bowl and whisk attachment for 10 minutes. Whip the heavy cream until stiff peaks form. Add cooled coffee, sweetened condensed milk, vanilla extract, salt and coffee liqueur and mix until combined. Pour on top of cooled brownie crust, without surpassing the edge of the brownie crust (see photo above). If you have leftover ice cream mix, just freeze it in an air tight container to use later. Freeze for 8 hours
Using a cold metal bowl and whisk attachment, beat heavy cream, powdered sugar and coffee powder, until stiff peaks form. Spread on top of your pie and serve! Keep frozen
Notes
* Freeze metal bowl and whisk attachment for 10 minutes to accelerate the process* Do not over bake brownie crust; it should be soft to mold into the pie pan later and soft when frozen, try under baking them for 2-3 minutes* Let brownie crust cool completely before adding ice cream mix* Let pie come at room temperature for 5-10 minutes prior to serving
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