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Directions. Crush Oreos very fine, stir in butter, press into a 10-inch pie pan and chill. Soften 1 quart of coffee ice cream. Fill pie shell and cover with plastic wrap. When ready to serve, cut pie into 6 or 8 pieces. Top each serving with chocolate syrup, cool whip, more chocolate syrup and chopped nuts. Garnish with a cherry.
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Freeze until hard. Spread the softened 1/2 gallon of vanilla ice cream onto cookie crust. Return to freezer. Melt 6 tablespoons of butter and 2 squares unsweetened chocolate together. Add 1 cup sugar and one small can of Carnation cream. Bring to boil and cook 4 or 5 minutes, stirring constantly. Then add a bag of salted peanuts, without hulls.
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Soften half a gallon of vanilla ice cream and mix it with 2 teaspoons of instant coffee. Spread it on top of the first layer, then put it back in the freezer. For the third layer, melt four squares of unsweetened chocolate in ½ a cup of hot water on the stove. Add two cups of sugar and ⅓ a cup of Karo syrup.
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Add sugar and milk. Boil slowly, stirring frequently, until sauce thickens. Set sauce aside. Melt butter in 9x12-inch pan. Press crushed Oreos evenly into melted butter. Cover Oreos with ice cream. Pour chocolate sauce over ice cream. Spread whipped topping over chocolate sauce. Sprinkle nuts and cherries over top.
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Reduce the heat to medium and cook, while whisking, until the mixture is thickened and bubbly on the surface. (about 30 seconds). Remove from heat, whisk in butter and white chocolate until completely smooth and melted. Then stir in vanilla. Pour the warm filling into the cooled pie crust. Lay a sheet of plastic wrap directly on top of the.
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Soften ice cream slightly by muddling it around in a bowl with a spoon, just until spreadable. Press gently into crust. Freeze until firm. Spread fudge sauce over top. Freeze several hours or over night. When ready to serve, let set out 10 to 15 minutes for easier cutting. Top each serving with whipped cream if desired.
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CALYPSO PIE : CRUST: 1 1/4 - 1 1/2 c. chocolate wafer crumbs (not filled cookies, such as Oreos, or you will need a chain saw to slice) 1/4 c. sugar 1/3 c. butter, melted. Mix and press in an 8" to 9" spring form pan. Bake at 325 degrees for 5 minutes. Freeze. FILLING:
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Mix crushed cooked (cream filling included) with butter. Press into 10″ pie plate and chill. Melt chocolate and 1/3 c butter. Remove from heat and stir in sugar and salt. Add evaporated milk gradually, blending well. Cook over low heat, stirring constantly, for about 4 minutes. Remove from heat and stir in vanilla and almond extracts.
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Stir in milk and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 3-4 minutes or until thickened. Remove from the heat; cool completely. Spoon ice cream into crust. Stir sauce; spread over ice cream. Top with whipped topping; sprinkle with pecans. Freeze until firm. Remove from the freezer 15 minutes before serving.
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1 1/2 squares unsweetened chocolate. 1 can evaporated milk (6 oz) 1 cup chopped pecans. Spread softened ice cream into cooled pie shell and freeze until firm. Melt chocolate and butter in double boiler. Stir in sugar, add evaporated milk. Stir until slightly thickened. Add vanilla and pecans. Cool, then pour over ice cream in pie shell.
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Directions. Prepare the Basic Pie Dough for a 9-inch pie shell. Preheat the oven to 450?F. Sprinkle the pork with the Creole Seasoning and using your hands, coat the meat thoroughly. In a large skillet over high heat, render the bacon for 2 minutes. Add the pork and stir-fry for 2 minutes. Add the onions, carrots, celery, and garlic and stir.
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That would be Calypso Pie. It is scrumptious. Jeffrey's mother generously shared the recipe: Layer of Oreos (20) Layer of Vanilla Ice Cream (1/2 Gallon) Chocolate Sauce (Recipe Below) Cool Whip (8oz) Chocolate Sauce: One Stick Butter or Margarine Three Squares Semi-Sweet Chocolate 2/3 Cup Sugar 2/3 Cup of Evaporated Milk 1 Teaspoon of Vanilla
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Calypso Ice Cream Pie
Set aside to cool to room temperature. When the shell is chilled and the sauce has cooled, set out the ice cream to soften slightly, 5 to 10 minutes. Fill the pie shell with the ice cream. Put the pie in the freezer until ice cream is firm again. In the meantime, beat the whipping cream until it just holds a peak. Beat in the confectioners.
