Bushwacker Pie
A delightful boozy ice cream pie
Ingredients
- 2 pkgs Pepperidge Farm Double Chocolate Milano cookies about 30 cookies
- 4 T butter
- 1 can 14 oz. sweetened condensed milk
- 1/4 cup Godiva White Chocolate liqueur
- 1/4 cup Kahlua liqueur
- 1/4 cup Coconut Rum liqueur
- 1 pint whipping cream
- 2 glass pie dishes
- chocolate chips butterscotch chips, chocolate syrup, coconut for garnishing, optional
Instructions
- Pulse cookies in a food processor to make fine crumbs. Each bag will yield about 2 cups crumbs. Melt 2 T of butter in each pie dish and add 1/2 of crumbs, about 2 cups to melted butter. Mix well to moisten all crumbs and make an even crust using your fingers to press crumbs together in bottom and up sides of pie dish. Refrigerate crusts while preparing filling.
- Combine liqueurs with sweetened condensed milk in a large bowl. Whip cream until stiff peaks form. Gently fold whipped cream into milk mixture. Pour mixture into prepared crusts. Freeze for at least 6 hours, or wrap and freeze up to 3 months.
- Garnish with chocolate chips, butterscotch chips, chocolate syrup or coconut if desired
- Yield: 2 pies, 8-10 servings each
Notes
Grasshopper Pie Variation: Substitute 1/2 cup green Creme de Menthe and 1/4 cup white Creme de Cacao for the Bushwacker liqueurs
Divide the whipping cream in half and change the flavors and you will have 2 different pies
NOTE: If you don’t want to use liqueurs you can substitute rum extract, coconut extract, or any flavoring you like. Start by adding 1-2 tsp extract to whipped cream, taste, and continue to add flavoring until it suits you