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Calypso Pie

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Cuisine: Dessert Southern

Southern Recipe Restoration Project

The contributor: Ashley Leckey, a Tallahassee native and University of Georgia graduate who has lived in Atlanta since 2004.

The story: “My grandma Cele Marcoux was a jack of all trades. She was an editor of a newspaper, she worked in a dental lab, she had a line of luxury ties, she served as a nurse in the Army.
“But what Grandma really loved was entertaining, and she was well-known for the parties she would throw. I am lucky enough to have inherited her collection of family recipes -- handwritten and typewriter-printed. I have some from my great-grandmother as well. "
-- Susan Puckett, for the Journal-Constitution

Leckey notes that her grandmother sometimes used the Copycat Chocolate Fudge Sauce recipe to make this pie, and flavored the ice cream -- coffee or vanilla bean -- with her homemade coffee-flavored liqueur. See links below for those recipes.

Hands on time: 30 minutes  Total time: 3 hours  Serves: 12


    1/2 cup butter (1 stick), divided
    18 Oreo cookies, crushed
    3 ounces unsweetened chocolate
    2/3 cup granulated sugar
    1/8 teaspoon salt
    2/3 cup evaporated milk
    1 teaspoon vanilla extract
    1/8 teaspoon almond extract
    1 quart coffee ice cream (or 1 quart vanilla bean ice cream plus coffee-flavored liqueur to taste; see link below to separate recipe)
    1 cup heavy whipping cream
    3 tablespoons confectioners’ sugar
    1 cup coarsely chopped pecans


Melt 1/4 cup (1/2 stick) butter. Mix crushed cookies with melted butter; press into bottom and up sides of a 10-inch pie plate and chill.
In a saucepan over low heat, melt the chocolate and remaining butter. Remove from heat and stir in sugar and salt. Add the evaporated milk gradually, blending well. Cook over low heat, stirring constantly, about 4 minutes. Remove from heat; stir in vanilla and almond extracts. Set aside to cool to room temperature.
When the shell is chilled and the sauce has cooled, set out the ice cream to soften slightly, 5 to 10 minutes. Fill the pie shell with the ice cream. Put the pie in the freezer until ice cream is firm again.
In the meantime, beat the whipping cream until it just holds a peak. Beat in the confectioners’ sugar. Spread the fudge sauce over the ice cream layer, then mound the top with whipped cream and sprinkle with pecans. Store in the freezer until ready to serve. Remove and let sit a few minutes before slicing.


Total time includes chilling time.

Share your own heirloom recipe

You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o the Food Editor, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.


Per serving: 482 calories (percent of calories from fat, 63), 5 grams protein, 42 grams carbohydrates, 2 grams fiber, 35 grams fat (17 grams saturated), 72 milligrams cholesterol, 261 milligrams sodium.

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Coffee-flavored Liqueur, Copycat Chocolate Fudge Sauce
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