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.
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
Follow me on Instagram and tag #sweetfixbaker to see your amazing creations!