Food and Recipes Desserts Pies Boozy Bushwacker Pie 5.0 (2) 2 Reviews No trip to the Florida Panhandle is complete without a bushwacker or two by the beach—and now, you can bring the boozy, creamy, milkshake-like cocktail to the dessert table. This bushwacker pie captures all the flavors and textures of that dangerously potent drink. A combination of ice creams and gelato team up with spiced rum, Irish cream liqueur, and other spirits for this unforgettable dessert. The ice creams are softer when frozen due to the alcohol, but they firm up after freezing for a while. You'll want to make sure you have the room in your freezer before preparing this because it needs at least a day to set up before serving. By Marianne Williams Marianne Williams Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms. Southern Living's editorial guidelines Published on July 13, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel Active Time: 40 mins Freeze Time: 1 day 4 hrs Total Time: 1 day 5 hrs 40 mins Servings: 8 Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel Ingredients 1 pt. vanilla ice cream (such as Häagen-Dazs) 1 pt. chocolate ice cream (such as Häagen-Dazs) 1 pt. coconut gelato or ice cream (such as Talenti Caribbean Coconut) 1/4 cup (2 oz.) Irish cream liqueur (such as Baileys) 2 Tbsp. (1 oz.) spiced rum (such as Captain Morgan) 2 Tbsp. crème de cacao 6 Tbsp. (3 oz.) coffee liqueur (such as Kahlúa), divided 34 coffee-flavored creme-filled chocolate sandwich cookies (such as Oreo Java Chip) 6 Tbsp. (3 oz.) unsalted butter, melted 1 tsp. kosher salt, divided Cooking spray 2 Tbsp. dark chocolate sauce (such as Torani), divided 1 1/2 cups cold heavy whipping cream 1/4 cup powdered sugar 2 stem-on maraschino cherries, for garnish Directions Soften ice creams: Remove vanilla ice cream, chocolate ice cream, and coconut gelato from freezer; let stand at room temperature until slightly softened, about 10 minutes. Make sure there is room in freezer for 3 medium bowls. Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel Freeze ice cream mixtures: Whisk vanilla ice cream and Irish cream liqueur in a medium bowl until mostly smooth; place bowl in freezer. Whisk coconut ice cream and spiced rum in a second medium bowl until mostly smooth; place bowl in freezer. Whisk chocolate ice cream, crème de cacao, and 2 tablespoons of the coffee liqueur in a third medium bowl until mostly smooth; place bowl in freezer. Freeze until mostly firm, at least 1 hour or up to 8 hours. Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel Make crust: Preheat oven to 350°F. Add cookies to the bowl of a food processor, and pulse until finely crumbled, about 15 pulses. Add butter and 3/4 teaspoon of the salt, and pulse until mixture resembles wet sand and holds together when pinched with fingers, about 10 pulses. Press crumb mixture into bottom and up sides of a 9 1/2-inch deep-dish pie dish coated with cooking spray. Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel Bake and cool crust: Bake in preheated oven until lightly toasted and fragrant, about 10 minutes. Remove and let cool completely on a wire rack, about 45 minutes. Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel Soften ice cream mixtures: While pie crust cools, remove vanilla, chocolate, and coconut mixtures from freezer; let stand at room temperature until slightly softened, about 5 minutes. Assemble pie: Dollop half of vanilla ice cream mixture over bottom of crust followed by half of chocolate ice cream mixture and then half of coconut ice cream mixture. (It’s okay if ice creams overlap or blend together.) Spread into a mostly even layer. Drizzle with 1 tablespoon of the chocolate sauce. Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel Finish pie layers and freeze: Top with remaining vanilla, chocolate, and coconut ice cream mixtures. Spread into a mostly even layer. Drizzle with remaining 1 tablespoon chocolate sauce. Freeze until firm, about 1 hour. Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel Make whipped cream and freeze again: Beat cream in the bowl of a stand mixer fitted with the whisk attachment on medium speed until just starting to thicken, 45 seconds to 1 minute. Add powdered sugar and remaining 1/4 teaspoon salt, and beat until soft peaks form, about 1 minute. Add remaining 1/4 cup coffee liqueur, 2 tablespoons at a time, and beat until almost stiff peaks, 30 to 45 seconds. Remove ice cream pie from freezer, and spread whipped cream mixture over top as desired. Freeze until cream is completely firm, about 2 hours. Cover with plastic wrap, and freeze until completely frozen, about 24 hours. Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel Garnish and serve: When ready to serve, remove pie from freezer, and top with maraschino cherries. Slice and serve immediately. Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel Rate It Print