Caramel Macchiato Ice Cream Pie

Caramel Macchiato Ice Cream Pie

Serves 8

Ingredients

1 ½ cups finely chopped pecans, plus more for garnish
¼ cup superfine sugar
1 egg white, lightly beaten
- cooking spray, to prepare pie plate
1 pt. Kowalski's Signature Java Chocolate Chunk Ice Cream, softened
½ cup caramel sauce (such as Kowalski's Classic Caramel Sauce)
1 pt. Kowalski's Signature Vanilla Bean Ice Cream, softened
- toppings, to taste: Kowalski's Deep Dark Hot Fudge Sauce and chopped chocolate-covered espresso beans (optional)
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Directions
  1. Preheat oven to 400°.
  2. In a medium mixing bowl, combine pecans and sugar; fold in egg white.
  3. Press pecan mixture into a 9" pie plate sprayed lightly with cooking spray; bake in preheated oven until browned (about 12 min.).
  4. Cool crust completely.
  5. Spread coffee ice cream in bottom of cooled crust; top evenly with caramel sauce.
  6. Freeze pie for 5 min. to set caramel.
  7. Spread vanilla ice cream over caramel; freeze for several hours or overnight.
  8. When ready to serve, drizzle with hot fudge; sprinkle with pecans and chocolate-covered espresso beans, if desired.

Find It!
•    Find Kowalski’s Hot Fudge and Caramel Sauces near the ice cream toppings.