Mexican Chocolate Ice-cream Pie

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups cinnamon graham cracker crumbs (about 22 whole crackers), divided 1/2 cup butter, melted

  • 1/4

    teaspoon ground red pepper

  • 1

    (4-oz.) semisweet chocolate baking bar, finely chopped

  • 1

    (3.5-oz.) package roasted glazed pecan pieces

  • 1

    pt. chocolate ice cream, softened

  • 1

    pt. coffee ice cream, softened

  • 1

    cup whipping cream

  • 1/4

    cup coffee liqueur

Directions

1. Preheat oven to 350°. Stir together 2 1/2 cups cinnamon graham cracker crumbs and next 2 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Cool completely on a wire rack (about 30 minutes). 2. Stir together semisweet chocolate, pecan pieces, and remaining 1/2 cup cinnamon graham cracker crumbs. Reserve 1/2 cup chocolate-pecan mixture to top pie. 3. Spread chocolate ice cream in bottom of prepared crust; top with remaining chocolate-pecan mixture. Freeze 30 minutes. Spread coffee ice cream over chocolate mixture. Cover and freeze 8 hours. 4. Beat whipping cream and coffee liqueur at medium speed with an electric mixer until stiff peaks form. Spread whipped cream mixture over pie; sprinkle with reserved 1/2 cup chocolate-pecan mixture. Cover and freeze 1 hour or until whipped cream is firm. Let stand 10 to 15 minutes before serving.

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