Easy Bushwacker Pie Recipe (No-Bake, Make-Ahead)

Name: Bushwacker Pie Is an Easy Dessert Take on a Classic Cocktail
Prep time: 45 min
Total time: 405 min
Ingredients: 1 1/2 quarts vanilla ice cream; 2 ounces (1/4 cup) coffee liqueur (such as Kahlúa); 1 ounce (2 tablespoons) dark crème de cacao (such as De Kuyper); 3/4 ounce (1 1/2 tablespoons) dark rum; 1 (9-inch) homemade or store-bought chocolate cookie crumb pie crust; 1/4 cup hot fudge sauce, slightly warmed; 1 cup heavy whipping cream, chilled; 3 tablespoons cream of coconut (such as Coco Lopez); 1/2 teaspoon vanilla extract; Shaved chocolate and maraschino cherries, for decorating, optional

I clearly haven’t been spending enough time at beach bars gazing out at the ocean with a frosty drink in hand (I should really look into that), as the Bushwacker cocktail was new to me.

Basically a boozy, coffee-and-coconut-laced chocolate milkshake, it’s been a tropical drink staple since the 1970s. And while blending up a pitcher of Bushwackers is fun, transforming the cocktail into a frozen dessert sounded like an even better way to share its iconic flavors with guests in a whimsical form. Enter: Bushwacker pie.

To make this easy no-bake ice cream pie, you simply stir coffee liqueur, crème de cacao, and dark rum—key components of the cocktail—into softened vanilla ice cream. Spread that filling into a chocolate cookie crumb crust (store-bought is fine) along with a layer of hot fudge to amp up the chocolate flavor and freeze it.

When you’re ready to serve, top the pie with a pillowy, coconut-infused whipped cream topping, close your eyes, and find yourself transported to warm sands and turquoise water.

overhead view of Easy Bushwacker Pie, one slice removed — Simply Recipes / Photo by Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen

Tips for Making Bushwacker Pie

Softening the ice cream in the fridge instead of at room temperature takes a little longer, but it allows the ice cream to soften more evenly and avoid the outside edges becoming completely melted before the center begins to thaw.
This pie is boozy, but not overpoweringly so—it has the same amount of alcohol as one regular Bushwacker cocktail, so one slice of pie is essentially 1/8 of a cocktail.
Make sure that you are using cream of coconut and not coconut cream in this recipe. Despite similar names, the products are very different. Cream of coconut, from brands like Coco Lopez, is sweetened and often used in tropical drinks, and it’s what you should use here.
To make this pie ahead, freeze the filled pie shell for up to 2 weeks, then make the whipped cream topping and top the pie just before serving.

Cool Off with More Frozen Favorites

Easy Bushwacker Pie

Prep Time 45 mins

Freeze: 6 hrs

Total Time 6 hrs 45 mins

Servings 8 servings

Yield 1 (9-inch) pie

Cook Mode (Keep screen awake)

1 1/2 quarts vanilla ice cream
2 ounces (1/4 cup) coffee liqueur (such as Kahlúa)
1 ounce (2 tablespoons) dark crème de cacao (such as De Kuyper)
3/4 ounce (1 1/2 tablespoons) dark rum
1 (9-inch) homemade or store-bought chocolate cookie crumb pie crust
1/4 cup hot fudge sauce, slightly warmed
1 cup heavy whipping cream, chilled
3 tablespoons cream of coconut (such as Coco Lopez)
1/2 teaspoon vanilla extract
Shaved chocolate and maraschino cherries, for decorating, optional

Soften the ice cream:

Transfer the ice cream from the freezer to the refrigerator. Chill in the refrigerator until softened but not melted, about 30 minutes.
Make the filling:

Scoop the softened ice cream into a large bowl. Add the coffee liqueur, crème de cacao, and rum. Using a rubber spatula, mix until evenly combined.

Dollop about half of the ice cream mixture into the prepared cookie crust, then drizzle evenly with the hot fudge sauce. Top with the remaining ice cream mixture and spread it into an even layer.

Simply Recipes / Photo by Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
Freeze:

Place a sheet of plastic wrap directly onto the surface of the ice cream, wrap the pie tightly, and freeze until completely firm, about 6 hours or up to 2 weeks.

Simply Recipes / Photo by Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
Whip the cream:

When ready to serve, combine the chilled cream, cream of coconut, and vanilla in a large bowl or the bowl of a stand mixer. Beat on medium-high speed with a hand mixer or stand mixer until soft peaks form, about 2 minutes.
Top and serve:

Uncover the frozen pie and spoon the coconut whipped cream over the top. Garnish with shaved chocolate and maraschino cherries, if desired, slice, and serve immediately.

You can freeze leftovers in an airtight container after adding the whipped cream, but the texture of the whipped cream isn’t as nice when frozen.

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Simply Recipes / Photo by Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen

Nutrition Facts (per serving)
516	Calories
29g	Fat
53g	Carbs
6g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	516
% Daily Value*
Total Fat 29g	37%
Saturated Fat 16g	81%
Cholesterol 77mg	26%
Sodium 238mg	10%
Total Carbohydrate 53g	19%
Dietary Fiber 2g	6%
Total Sugars 39g
Protein 6g
Vitamin C 1mg	4%
Calcium 159mg	12%
Iron 1mg	7%
Potassium 305mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.