Mexican Chocolate Ice Cream Pie
Servings: 0
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.
Notes
Recipe By: Southern Living
AUGUST 2012
Serving Size: 8
AUGUST 2012
Serving Size: 8
Leave a Reply