Toasted Mexican Chocolate-Ice Cream Pie Recipe

Name: Toasted Mexican Chocolate-Ice Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: OREO Crusts; 1 qt. Oreo Crumbs; 1-1/4 cups butter, melted; Ice Cream Filling; 1 gal. chocolate ice cream, softened; 4 tsp. ground cinnamon; 1 qt. Oreo Small Crunch Pieces; Cocoa Meringue; 1-1/4 qt. powdered sugar; 1 cup unsweetened cocoa powder; 2 cups refrigerated pasteurized egg whites; 1-1/4 qt. granulated sugar

Servings: persons

OREO Crusts
1 qt. Oreo Crumbs
1-1/4 cups butter, melted
Ice Cream Filling
1 gal. chocolate ice cream, softened
4 tsp. ground cinnamon
1 qt. Oreo Small Crunch Pieces
Cocoa Meringue
1-1/4 qt. powdered sugar
1 cup unsweetened cocoa powder
2 cups refrigerated pasteurized egg whites
1-1/4 qt. granulated sugar

1
OREO Crusts: Mix crumbs and butter; press onto bottoms of 4 (9-inch) pie plates.
2
Freeze at least 1 hour before filling.
3
Meanwhile, refrigerate large mixer bowl and paddle until chilled.
4
Ice Cream Filling: Beat 1 qt.
5
(1 L) ice cream and 1 tsp.
6
(5 mL) cinnamon in chilled bowl with mixer fitted with chilled paddle attachment on low speed 30 to 40 sec.
7
or just until blended.
8
Spread half the ice cream onto bottom of 1 Oreo Crust; cover with 1 cup (250 mL) Oreo Pieces.
9
Freeze pie and remaining ice cream mixture 5 min.
10
Immediately spread ice cream mixture over Oreo Pieces.
11
Repeat with remaining Oreo Crusts and filling.
12
Freeze several hours or overnight.
13
Cocoa Meringue: Sift together powdered sugar and cocoa powder.
14
Beat egg whites with mixer fitted with whip attachment until foamy.
15
Gradually beat in granulated sugar until stiff peaks form.
16
Fold in half the powdered sugar mixture until well blended.
17
Gradually fold in remaining powdered sugar mixture.
18
Use small metal spatula to spread meringue over pies, mounding slightly in centres and making swirled peaks with tip of spatula.
19
Brown tips of peaks with torch.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: OREO Crusts, 1 qt. Oreo Crumbs, 1-1/4 cups butter, melted, Ice Cream Filling, and more.

Yes, Toasted Mexican Chocolate-Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Toasted Mexican Chocolate-Ice Cream Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions