Name: Mexican Chocolate Ice Cream Pie
Ingredients: 3 cups cinnamon graham cracker crumbs (about 22 whole crackers, divided); 1/2 cup butter (melted); 1/4 teaspoon ground red pepper; 1 4-oz. 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 whipping cream; 1/4 cup coffee liqueur

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Mexican Chocolate Ice Cream Pie

Course: Dessert

Keyword: pie

Servings:

Author: Southern Living

Ingredients

3 cups cinnamon graham cracker crumbs about 22 whole crackers, divided
1/2 cup butter melted
1/4 teaspoon ground red pepper
1 4-oz. 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 whipping cream
1/4 cup coffee liqueur

Instructions

Preheat oven to 350°. Stir together 2 1/2 cups cinnamon graham cracker crumbs and next 2 ingredients; firmly press mixture on bottom and up sides of a 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 1/2 cup cinnamon graham cracker crumbs. Reserve 1/2 cup chocolate-pecan mixture to top pie.
Spread chocolate ice cream in bottom of prepared crust; top with remaining chocolate-pecan mixture. Freeze 30 minutes. Spread coffee ice cream over chocolate mixture. Cover and freeze 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 1/2 cup chocolate-pecan mixture. Cover and freeze 1 hour or until whipped cream is firm. Let stand 10 to 15 minutes before serving.