-PATTI – VDRJ67A-
9 oz Chocolate wafer cookies
1/2 c Unsalted butter; melted
10 tb Kahlua; divided
1 ts Expresso powder
3 oz Semi-sweet chocolate; choped
1 tb Unsalted butter
1 pt Ice cream; vanilla, coffee,
– or chocolate chip
1 pt Chocolate ice cream
3/4 c Whipping cream; whipped
In food processor, place half of cookies, breaking
into pieces. Process to make fine crumbs. Repeat with
remaining cookies. Add 1/2 cup melted butter and
process with on-off pulses, just to blend. Press
crumbs evenly onto bottom and up side of 9″ pie plate.
Press crumbs evenly to rim. Bake at 325~ for 10
minutes. Cool completely. In small saucepan, heat 6
tbls Kahlua and expresso powder over low heat until
warmed and powder is dissolved. Stir in chocolate and
1 tbls butter and stir until melted and smooth. Cool
completely. Transfer vanilla ice cream to electric
mixer bowl and allow to soften slightly. Add 2 tbls
Kahlua and beat on low speed to blend. Spread over
bottom of cooled crust and freeze until firm. Spread
cooled chocolate mixture over ice cream in plate.
Freeze until firm. Transfer chocolate ice cream to
mixer bowl; blend in remaining 2 tbls Kahlua as above.
Spread chocolate ice cream over sauce in pie. Freeze
until firm. To serve, pipe decorative border of
whipped cream around inside edge of pie.
Yields
8 Servings
