Mocha Madness Biscotti Pie
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
37
Spice
45
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Sugar1 tsp
Baking Soda1 tsp
Salt2 tbsps
Walnut2 tbsps
Butterscotch Morsels2 tsps
Instant Coffee1 tbsp
Water (warm)2
Eggs1 cup
Kahlua (divided)4 cups
Coffee Ice Cream (low-fat)Directions:
1
Preheat oven to 375 degrees F
2
Coat a 9-inch springform pan with cooking spray and set aside
3
In an electric mixer, combine the flour, 1/4 cup cocoa, sugar, baking soda, salt, 1/2 teaspoon cinnamon, coffee grounds, walnuts, chocolate morsels, and butterscotch morsels and mix until combined
4
In a medium bowl, whisk together the instant coffee and warm water
5
Add the eggs and 2 tablespoons of Kahlua and mix until thoroughly combined
6
Add egg mixture to the dry ingredients and mix until fully incorporated, forming a thick dough
7
Transfer dough to the springform pan, press to cover the surface evenly, and bake until firm and set, about 25 minutes
8
Remove from the oven and with a fork poke holes all over it
9
With a pastry brush, brush the remaining 2 tablespoons Kahlua over the warm crust
10
Repeat the same process with the chocolate sauce
11
Allow the crust to cool completely
12
Once cool, top with the ice cream and smooth out
13
Top with the whipped topping and smooth out
14
Place in the freezer and allow to freeze completely
15
Serve dusted with cinnamon and cocoa and a tiny drizzle of chocolate sauce