“Black velvet and that little boy’s smile
Black velvet with that slow southern style
A new religion that’ll bring you to your knees
Black velvet if you please . . . “
Yup. I named this pie after a song, and a really random song at that. But maybe y’all know it- ‘Black Velvet’ by Alannah Myles? Go give it a listen and tell me what you think!
Something about the song just reminds of summer in the south – it must be all that singing about the sun setting like molasses and heatwaves in Memphis. Makes me get all hot n’ bothered and thinking maybe I should splash water on myself a la ‘Flashdance.’
But running around waiving your hair like a wild 80’s rock woman and pouring your co-workers water bottles on yourself is *apparently* frowned upon. So instead I eat this piiieeeee.
*I have been presented with zero proof that Flashdancing in the work place is outlawed. School me if I’m wrong!
This sweet little pie is made of ice cream. And toffee. And Oreo cookies. And the sweat of sexy men after they’ve come in from mowing the lawn on a hot August afternoon.
Are you still reading?
Jut kidding about the sweat, folks! It would be way too hard to bottle that stuff up. =)
I love this pie because . . .
- IT’S SO DANG EASY! Make crust. Soften ice cream. Mix with Toffee. Pour. Freeze. EAT!
- It’s the perfect dessert for these last summer nights- refreshing, creamy and delicious. There’s just something magical about this flavor combo.
- It’s reminds me of my mama. =)
She used to make this dessert all the time and called it “Kahlua Pie.” Hers always includes a meringue top, which I do not do because ewwww. Me and meringue can’t quite hit it off (but if you like meringue, you should definitely go for it- it makes a beautiful presentation!).
She would serve it with a big ole glug of Kahlua liqueur poured on top so that it was an “adult dessert” . . . whatever that means. I was sneaking booze at the age of 13 so she can calm down with her labels.
Anywho, I love this pie. I think you’ll love this pie. And I think you should make it NOW while it’s the perfect temperature to sit outside and enjoy it. Which means it’s hot enough to still crave ice cream on a regular basis but not *so* hot that it melts as soon as it hits the air and you end up with Black Velvet Soup.
To try and stay true to Momma Jo’s recipe, I reduced some Kahlua until it was syrupy and drizzled it on top. Not very well, I might add, judging from the photo below. But whatever, I was serving 7 hangry women.
BLACK VELVET ICE CREAM PIE
- 1/2 gallon of coffee ice cream, softened (Yes, it needs to be coffee flavored- just trust me!)
- 1 package of Oreo cookies, divided
- 6 TBS unsalted butter, melted
- 1 bag of heath bar toffee bits*
- Kahlua liqueur, optional
- meringue frosting, optional
- Preheat oven to 350 degrees. If ice cream is frozen, set on counter to soften.
- Crush 25 Oreos in your food processor or place in large ziplock bag and crush with rolling pin (wine bottle =)). Mix crushed Oreos with the melted butter and press into 9 inch pie pan (on the bottoms and the sides!).
- Bake crust for 10 minutes. Let cool.
- Mix ice cream with 1 to 2 cups of toffee bits. Honestly, mix as much in as you want. I didn’t measure. Pour into cooled pie crust. Sprinkle any extra oreos, crushed or not, on top in whatever design floats your boat.
- Cover pie in plastic wrap and freeze for 3-4 hours.
- If using Kahlua, reduce 1 to 2 cups in a small saucepan over medium heat until syrupy. When ready to serve, drizzle over chilled pie.
- Eat and ENJOY!
I think this flavor combo is the bomb diggity but I the addition of some nuts wouldn’t hurt nobody- walnuts or almonds would be 100%.