Chocolate pie

Graham crackers, cinnamon and chilli make this a chocolate pie with a difference.Chocolate Pie.jpg

Chocolate Ice-cream Pie


3 cups cinnamon Graham cracker crumbs (about 22 whole crackers), divided

½ cup butter, melted

¼ tsp. ground red pepper

1 (40z.) 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 whipped cream

¼ cup coffee liqueur

Garnish: coarsely chopped chocolate


Preheat oven to 350 degrees, stir together 2 ½ cups cinnamon graham cracker crumbs and next 2 ingredients; firmly press mixture on bottom and up sides of lightly greased 9-inch pie plate.  Bake 10 to 12 minutes or until lightly browned.  Cool completely on a wire rack (about 30 minutes).

Stir together semisweet chocolate, pecan pieces, and remaining 1/80 cup cinnamon graham cracker crumbs.  Reserve ½ cup chocolate-pecan mix to top pie.

Spread together chocolate ice-cream in bottom of prepared crust; top with remaining chocolate-pecan mixture.  Freeze for 30 minutes.  Spread coffee ice-cream over chocolate mixture.  Cover and freeze for 8 hours.

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 ½ cup chocolate-pecan mixture.  Cover and freeze 1 hour or until whipped cream is firm.  Let stand 10 to 15 minutes before serving.  Garnish, if desired.

8 Servings

Hands on time 30 minutes, Total time 10 hours., 50 min.

Tried and tested in the THASC kitchen

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