Toffee Ice Cream Pie

  • on August 15, 2010
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Ingrients & Directions

1 pk (11 crackers) chocolate
-graham crackers
2 tb Butter;, melted
1 tb Sugar
1/2 ts Ground cinnamon

1/2 c Heavy cream
1 ts Espresso powder or instant
-coffee powder
6 oz Semisweet chocolate pieces
1 ts Vanilla
4 pt Coffee-toffee-crunch ice
Whipped cream; for topping,

CRUST: Heat oven to 350. Blend crackers, butter, sugar and cinnamon in food
processor. Scrape into a 9-inch pie plate. Pat in even layer over bottom
and up sides. Bake in a 350 oven for 8 minutes. Cool completely on rack.
SAUCE: Heat cream and espresso powder in small saucepan. Remove from heat.
Stir in chocolate and vanilla until smooth. Let cool. Place ice cream in
refrigerator for 30 minutes. Spread half the ice cream in even layer in
baked shell. Drizzle with half the sauce. Repeat with remaining ice cream
and sauce. Freeze for up to 2 weeks. Remove from freezer 20 minutes before
serving. Serve with whipped cream, if desired.

12 Servings

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