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!