Graham crackers, cinnamon and chilli make this a chocolate pie with a difference.
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.
Hands on time 30 minutes, Total time 10 hours., 50 min.
Tried and tested in the THASC kitchen