Written by Chris
Thank you to all of you who entered our Nestlé Kitchens “There’s Always Room for Pie” recipe contest! We had a ton of fun reading through all the recipes and a good several days of testing and evaluating. We tasted some really exceptional pies! With no further ado, here are our winners… drum roll please….
and ended with this…which says a lot considering we had so many pies to taste!
This was the pie most judges kept coming back for and of course, it rated the highest among all pies we judged. Ice cream pies consistently perform well in competitions, perhaps because it brings us back to our childhood. Milisa really nailed it in all judging categories (recipe creativity, use of product, visual appeal & ease of preparation).
Her recipe was highly creative with the flavors she chose (dulce de leche and coffee, a tasty coffeehouse combo!). We loved the delicious layers throughout – crumbly, creamy, chewy and crunchy, all in one bite. She made great use of three Nestlé products (Dreyer’s/Edy’s Grand Ice Cream, Nestlé La Lechera Dulce de Leche and Nestlé Toll House morsels).
The crust is made with graham crackers and almonds. This is topped with softened coffee ice cream, a handful of chocolate morsels, a layer of warm dulce de leche, some whipped topping and a sprinkling of more chocolate morsels and toasted, sliced almonds. It’s a snap to put together (check out the video below) and it is outright beautiful! All of the judges thank you Milisa, we are so happy you entered our pie contest!
Ingredients for 10 servings:
- 9 graham crackers
- 1 cup finely chopped almonds
- 1/4 cup granulated sugar
- 4 tablespoons butter, melted
- 1 container (1.5 quarts) DREYER’S or EDY’S Grand Coffee Ice Cream, softened
- 1/2 cup NESTLÉ LA LECHERA Dulce de Leche
- 1 tub (8 ounces) frozen whipped topping, thawed
- 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, chopped, divided
- 1/2 cup sliced almonds, toasted
PREHEAT oven to 325° F.
ADD graham crackers to a food processor and pulse until crackers resemble fine crumbs. Add crumbs to bowl along with chopped almonds, sugar and butter; stir to combine. Press into bottom and up sides of 9-inch deep-dish pie plate.
BAKE for 5 minutes. Remove from oven and cool completely.
SPREAD ice cream into cooled pie crust, smoothing out over bottom of crust. Sprinkle with half of the chopped morsels.
HEAT dulce de leche in microwave-safe bowl on HIGH (100%) power for a few seconds to soften; stir. Pour over chocolate morsels, spreading as evenly as you can.
SPOON whipped topping over dulce de leche, covering entire surface of pie. Sprinkle with remaining chopped morsels and sliced almonds.
FREEZE for 30 minutes. Remove pie from freezer and cover with foil. Place back in freezer for at least 4 hours or until pie has set. Remove from freezer 10 minutes before you are ready to serve. Store any leftovers covered in freezer.
This banana cream pie is outstanding! Lorie really knows her way around the kitchen. It scored very high marks for creativity, use of product and visual appeal. Lorie made great use of two Nestlé products, Nestlé Toll House morsels and Nestlé Carnation evaporated milk.
The crust is made with crushed vanilla wafers, then topped with a layer of homemade butterscotch ganache. This is topped with a roasted banana custard that is made with evaporated milk. After this sets, it’s topped with a sweetened whipped cream and additional butterscotch ganache. This pie was a little time consuming to put together, but for special ocasions, this pie is absolutely perfect and worth the effort! We kept the leftovers in our fridge for a day or two and all of us, especially me, kept coming back for a spoonful. Yes, it’s that good! Perhaps a little dangerous.
3rd place: White Chocolate-Mascarpone Key Lime Pie above by Lisa Speer
This is another pie the judges kept coming back for – simply refreshing and not too filling. Lisa used two Nestlé products in her pie, Nestlé Toll House morsels and Nestlé Carnation sweetened condensed milk.
We really liked her creative use of ingredients – the filling is a mixture of melted white morsels, sweetened condensed milk, mascarpone cheese, lime juice and lime zest. This is poured into a delicious, crumbly baked graham cracker crust. The pie itself is not baked, so it is very simple to put together making it perfect for effortless entertaining.
Lisa recommends garnishing this pie with a dollop of whipped cream, slices of lime and toasted coconut. It’s a gorgeous pie, isn’t it? Here’s a little tip – after it has firmed up in the refrigerator, freeze it for an hour or so before serving. Each piece slices beautifully this way. It’s also really good completely frozen. Yes, I sampled it this way too!
We had a lot of top pies – so many that we will be highlighting those in future posts. Here’s our top 10 roundup:
- Caramel Machiatto Ice Cream Pie by Milisa Armstrong
- Roasted Banana Cream Pie with Butterscotch Ganache by Lorie Roach
- White Chocolate-Mascarpone Key Lime Pie by Lisa Speer
- Summertime Pots of Dulce de Leche Pumpkin Cream Pie by Maggie Moran
- Farmhouse Berry Pie by Melissa Binig
- Chocolate Banana Pie with Coconut Pecan Crust by Heather Connell
- Frozen Peach Mascarpone Pie with a Salted Pecan Crust by Debbie Huber
- Caramel Chip Cannoli Pie by Brandi Evans
- Oatmeal Scotchy Caramel Mousse Pie by Barbara Mayo
- Frosty Turtle Temptation by Natalie Klein
Thank you again!