-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