Recipe: Brett’s Kit Kat Ice Cream Pie
- Pie Shell
- 1.5 Quarts Dreyer’s Fat Free Vanilla Frozen Yogurt
- 4 Kit Kat candy bars (16 individual bars – you can use the Fun/Snack size Kit Kats as well, but will need 16 packs of those since they are roughly equivalent to one bar each)
- Bake Pie Crust in your standard 9″ pie dish
- If the crust puffs up, pierce the bubble and allow steam to escape, after a few minutes gently press it back down
- Allow the frozen yogurt to defrost a little bit and then put about half of it into your blender
- Finely chop up 2 of the candy bars and toss them on top of the frozen yogurt
- Add some Kahlua (personal preference, at least a shot or three)
- Blend it until well mixed, then add the rest of the frozen yogurt
- By hand, crush one more candy bar and add it to the mix
- Blend until completely mixed (adding more Kahlua as necessary), then pour into prepared (well-cooled) pie shell. Use a spoon to smooth over any lumps.
- Break the remaining candy bar into 4 individual sticks and press into the pie (One of my bars was broken so I substituted 2 of the miniature kit kats for the last spoke)
- Place the pie into the freezer and allow to harden.
- Remove from freezer and allow to defrost for 15 minutes before serving.
As a side note, I had enough mixture left over for a mini-blizzard, which was quite tasty with a nice smooth Kahlua taste.
How it turned out:
I was really excited about this pie and it did not disappoint. The Kahlua was the perfect accent for this pie. Everyone was very pleased with how this turned out.
Transport was a bit tricky (as most pies are), however, I was able to place the pie dish inside a cookie container and surrounded it with ice packs (and placed all that in a cooler); it kept it cold enough to make the transit without defrosting.
This pie was inspired by (and made for) my friend, Brett, who once professed a love of Kit Kats.