Graham crackers, cinnamon and chilli make this a chocolate pie with a difference.
Chocolate Ice-cream Pie
Ingredients
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
Method
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
Precious Art By Precious People 