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Dilly Bar Pie

2 May, 2013

Do you have a favorite Dilly Bar flavor, or do you like all three? I, for one, have the hardest time deciding which one I want when I am at the DQ.

Dilly Bar Pie by My Sugar Coated Life

And we indecisive types no longer have to choose because I have combined all three flavors into this sweet little pie.

Dilly Bar Pie

This is a perfect dessert for the warmer months ahead and it is sure to wow a crowd! “A Dilly Bar Pie? Are you kidding me?”

Not just any crust would do for this particular pie, so I went with crushed up sugar cones and it is the best combination with the vanilla ice cream and crunchy layers of “dilly”. I think you’ll agree.

Dilly Bar Pie

Of course, if you do have a favorite flavor, you can make an all butterscotch Dilly Bar Pie, or whatever you fancy. That one is next on my list, because as much as I love ’em all, when push comes to shove and they demand to know what kind I want, I always choose the butterscotch.

Dilly Bar Pie

So tell me, what is your favorite Dilly Bar?

Dilly Bar Pie

Dilly Bar Pie

Ingredients

1.75 quarts vanilla ice cream

FOR THE CRUST:

12 sugar cones

1/4 cup sugar

1/4 cup butter, melted

FOR THE BUTTERSCOTCH LAYER:

1/2 cup butterscotch chips

1 tablespoon coconut oil

FOR THE CHERRY LAYER:

1/2 cup cherry chips

1 tablespoon coconut oil

FOR THE CHOCOLATE LAYER:

1 cup semisweet chocolate chips

2 tablespoons coconut oil

Instructions

FOR THE CRUST:

Preheat oven to 350 F. In a food processor, pulse the sugar cones until they are coarsely ground. Add the sugar and melted butter and pulse until combined. Empty into a 9-inch pie plate and press into the bottom and along the edges. Bake for 10 minutes. Remove from oven and allow to cool completely.

Remove ice cream from freezer and soften at room temperature for about 30 minutes (depending on current weather conditions).

While ice cream is softening, make the "dilly bar" layers.

FOR THE "DILLY BAR" LAYERS:

In a microwave-safe bowl, combine the butterscotch chips and coconut oil. Microwave for 30 seconds at full power. Remove from microwave and stir. If any bits remain, continue to microwave at 15 second intervals.

Repeat with the cherry chips and chocolate chips.

TO ASSEMBLE THE PIE:

In the cooled pie crust, spread one third of the softened vanilla ice cream. Drizzle the butterscotch topping over the ice cream and allow to slightly harden. Spread another third of the ice cream over the butterscotch layer. Drizzle the cherry topping on top of that, allowing it to harden. Spread the final layer of ice cream on top of the cherry layer and finish with a nice coating of chocolate topping.

Freeze for at least 4 hours or overnight.

Remove from freezer 15-20 minutes prior to serving.

**You may have some of the topping left over, depending on how much you want to use in your pie. I had some of the cherry and butterscotch left over, but used all of the chocolate.

http://www.mysugarcoatedlife.com/2013/05/02/dilly-bar-pie/