Tiramisu Ice Cream Pie
All the flavor of the classic tiramisu rolled into an easy-to-make ice cream pie. With a lady finger crust, mascarpone and coffee ice cream, and a dusting of cocoa powder over the top, this pie will have you swooning and reaching for a slice on a warm evening. Yields: 1 x 9″ pie (10-12 slices)
Servings Prep Time
10-12slices 15minutes
Cook Time Passive Time
10-12minutes 4-12hours
Servings Prep Time
10-12slices 15minutes
Cook Time Passive Time
10-12minutes 4-12hours
Ingredients
Lady Finger Crumb Crust
Tiramisu Ice Cream Pie
Instructions
Lady Finger Crumb Crust
  1. Preheat the oven to 350°F and lightly grease a 9″ pie dish (1 1/2″ to 2″ deep). Set aside.
  2. In a food processor, grind the lady fingers until you’re left with fine crumbs. There may be some slightly coarse crumbs in there still. That’s okay. (You can also crush the lady fingers with a rolling pin or gently with a glass).
  3. Pour the crumbs into a large bowl. Whisk in the granulated sugar and instant coffee until thoroughly combined. Stir in the butter until all of the crumbs are wet and you can squeeze the crumbs between your hands and they’ll stick together. Gently press the crumbs up the side and into the center of the prepared pie dish. There may be some extra crumbs depending on the size of your pie dish. Save these.
  4. Bake for 10-12 minutes. Remove the pie dish from the oven and allow to cool completely on a wire rack.
Tiramisu Ice Cream Pie
  1. In a large bowl, use a wooden spoon to beat together the mascarpone and sweetened condensed milk until smooth and combined.
  2. In a small cup, dissolve the instant coffee into 15 mL of the liquor. Stir the coffee and alcohol mixture into the mascarpone and condensed milk. Stir in the vanilla until combined.
  3. In the bowl of a stand mixer using a whisk attachment (you can also use a hand mixer or whisk by hand), whisk the heavy cream until it forms stiff peaks. Using a rubber spatula, gently fold half of this whipped cream into the mascarpone mix, being careful not to beat out the air. Once combined, fold in the second half of the whipped cream until you have a creamy mix.
  4. Layer half of this ice cream into the prepared and cooled lady finger crust. In a small bowl, stir together the cooled espresso or coffee and the remaining 15 mL of alcohol. Gently dip the lady fingers into the coffee and press into the bottom layer of ice cream. (Be careful not to dip for too long, only 2-3 seconds each–you don’t want the lady fingers to be soggy). You may need to cut the lady fingers before dipping to fit in the pie dish. Top with the other half of the ice cream and smooth over the top (if your pie dish is on the shallow end, you may have a bit extra left over; see instructions for extra ice cream and crust below*).
  5. Freeze 4 hours or overnight. I usually allow the pie to freeze uncovered for the first couple of hours until the ice cream firms up, then cover tightly with foil.
  6. Remove the pie from the freezer about 10-15 minutes before serving to thaw. Sift cocoa powder over the top. Slice and serve.
Recipe Notes
  • If you have extra crumb crust, feel free to use as a decoration and sprinkle on top of the pie. 
  • If you have extra crumb curst AND extra ice cream, lightly grease a ramekin and press the crumbs into the bottom. Bake at 350°F for 10-12 minutes. Layer with the extra ice cream and freeze 4 hours to overnight for a little tiramisu ice cream treat you can enjoy before cutting into the pie!*
  • We have an old bottle of San Marzano Amaro Liqueur from Italy that I use whenever I make tiramisu. It may not be the easiest to find though I have seen it at some liquor stores recently. Brandy, marsala, or a dark rum will work well in this so pick your favorite :).

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