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Chocolate Chip and Toffee Ice Cream Pie

Another recipe from Pinehurst Inn Bed & Breakfast in Bayfield, WI.

I don’t know if this happens to you, but I often find that my favorite menu items at restaurants disappear. They simply fall off the menu, never to be enjoyed again. Is my taste so different from everyone else that the foods I enjoy just don’t have a market, or maybe, the profit margins on those food are such that the restaurants drop them? I’m going with the latter since I don’t believe I am so different from everyone else.

Many years ago, Chili’s offered an ice cream pie, it was called something like High and Mighty Ice Cream Pie or Mighty Ice Cream Pie, or Mile High Ice Cream Pie, I can’t quite remember (my old age is showing). Anyways, it disappeared from the menu, never to be seen again. The years have passed, but I still get cravings for the delicious ice cream pie. Then one day, when I was going the down the rabbit hole looking at recipes and blogs, I came across the CopyKat Recipes blog for Chili’s Mighty Ice Cream Pie. Well, I had to try it and I am so glad I did. As is usual for me, I tweaked the recipe a bit to make it more like how I remembered the ice cream pie, including making my own Oreo Cookie Crust, using a 9″ Springform pan, and changing some of the quantities of ingredients. The end result was a success, it is exactly how I remembered the Chili’s High and Mighty Ice Cream Pie (or whatever it was called).

Even if you aren’t familiar with the long-lost Chili’s ice cream pie, I hope you give this recipe a try, you won’t be disappointed. This recipe also is really versatile, you can easily change up the ice cream flavor and add-in, you can even change up the crust (try your favorite graham cracker crust). Be creative and have fun. Happy Eating!

Pinehurst Inn Bed & Breakfast

Prep Time: 3 Hours
Total Time: 3 Hours
Servings: 10-12


  • 30 Oreo cookies, the original cookies, NOT double stuffed
  • 4 TBLSP butter, melted
  • 2 quarts vanilla ice cream (make sure you have 2 full quarts, a lot of brands offer 1.5 quart containers)
  • 8 ounce package of Heath Bits
  • 8 ounce package semisweet chocolate chips
  • Caramel sauce
  • Chocolate sauce or chocolate fudge topping


  1. Before you get started on your crust, place the bowl from your stand mixture into the freezer to chill for your ice cream preparation. If you are mixing by hand, chill the bowl (preferrable glass or metal) in the freezer before preparing the ice cream. The bowl should be chilled for at least 15 minutes.

    Lightly spray a 9" Springform pan, both sides and bottom, with Pam (or other cooking spray). Line bottom with parchment paper and lightly spray bottom. Set aside. Place 30 whole Oreo cookies into food processor and pulse until you have a very fine crumb. Add melted butter and pulse until fully incorporated. Pour crumbs into Springform pan and work crumbs up the sides to 1/4" to 1/2" from top, pressing firmly to form the side crust and then evenly press down the crumbs to form the bottom crust. The crust will be thick, that is what you want. Place crust into freezer while you work on the ice cream.

    If ice cream is too hard, let it thaw about 5 minutes. Place the ice cream into the chilled bowl and add the Heath Bits and chocolate chips. Using a stand mixture, mix on low (or the lowest speed that will mix the ice cream and add-ins). Mix until the Heath Bits and chocolate chips are fully incorporated. It should not take long, 30 seconds to a minute. NOTE: a hand mixer will not work, the ice cream and mix-ins are too thick. If you do not have a powerful stand mixer, it is probably best if you mix by hand with a wooden spoon or sturdy silicone spoon.

    Remove crust from freezer and fill crust with ice cream, spreading it out evenly to fill the crust. Smooth out the top and cover completely with plastic wrap. Place in freezer until completely frozen, usually at least 2 hours. Remove from freezer and let sit about 5 minutes. Use a butter knife or very thin spatula to carefully release the crust from the side of the Springform pan and carefully remove the side. Run a sharp knife under hot water, wipe dry, then cut the pie, wiping the knife between slices. Drizzle each piece with caramel sauce and chocolate sauce. You are now ready to enjoy this truly delicious ice cream pie. If you have leftovers, completely cover remaining pie with plastic wrap and then foil. It should last at least for 4 to 5 days in the freezer, just make sure it is covered well.

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