Reviewed: Aug. 18, 2008

This is my husband's favorite dessert. Last Superbowl Sunday, he even offered to go to the store for me to get ice cream if I would make this pie. One note: I had a really hard time with the caramel sauce and the crystals. I read to add a few drops of lemon juice to the water/suger and it would keep the crystals from forming on top. This is a rich but EXCELLENT dessert!

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twincookinmama

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2006

Maybe Im not as advanced as the other cooks who have rated this recipe. Though the finished product tasted outstanding, the process was not easy. I melted my spatula into the caramel sauce and had to re-do that part. I forgot how hot the stuff was so when I put water in the pan I had to throw out, it splattered all over and burned my toes! I know that mistake was purely do to my haste. The part Im still not sure of is the last layer of fudge sauce over the ice cream. It solidified before I could spread it over the whole pie. Also, when I went to cut the pie, the top layer of fudge stuck to my knife instead of the pie. Maybe I didnt freeze the ice cream long enough and cool the fudge off enough. I hope that helps the next cook. I still recommend the recipe cuz no matter what it looked like served up, I was sooooooo tasty!

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LESLIECOOKS2

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Spokane, Washington, USA

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Reviewed: Jul. 3, 2006

I have to say, this recipe is FANTAB! I love to bring pies to my Bible Study and my fellow worshipers thought it was fantastic. I added crunched up Samoa Girl Scout Cookies (Be Prepared!) in the fudge layer. It was excellent. Recommended.

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Fantabulous

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Reviewed: May 22, 2006

A definite crowd pleaser. The carmel in this is absolutely magnificent. My hats off to the chef for this recipe

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kire316

Cooking Level: Professional

Home Town: San Joaquin, California, USA

Living In: Los Banos, California, USA

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Reviewed: Jul. 27, 2005

The end result is very tasty, but it is not as easy as it sounds. This is a time consuming recipe because you have to continue freezing the dessert between layers, so allow plenty of time. I initially used a coated pan to make the caramel sauce and the sauce did not darken and eventually crystalized, so I had to start over. Also, my springform pan did not fit into my freezer (I have a split fridge/freezer), so I had to rotate the dessert during the freezing process to ensure that the liquid did not roll to one side and freeze.

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LRSMinn

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Reviewed: Oct. 24, 2004

This is such an awesome recipe! I did some simple modifications and it was a hit at Thanksgiving (The proof was in all of the leftover pumpkin pie that year!) First I used a store bought espresso I found in the coffee section of my supermarket. Then because I love macadamia nuts, I chopped them and spread them over the caramel layer. I also use two different ice cream flavors- chocolate and coffe, and I spread more of the espresso sauce in between those layers. Finally I top it off with more of the chopped macadamia nuts and serve it with whipped cream. Make sure you cut the slices thin because this is rich- but absolutely heavenly!!

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LCSCOTT22

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Reviewed: Jan. 9, 2004

This was excellent. We had it on Christmas Eve as a 'Birthday Cake for Jesus' and the kids agreed that it would probably be His favorite too. :) Next time I will make it without the coffee, though.

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