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chocolate wafer cookies butter liqueur instant coffee chocolate butter cream chocolate ice cream heavy whipping cream whipped
Viewed: 13 - Published at: 3 years agoIngredients
- 9 ounces chocolate wafer cookies
- 1/2 cup butter melted
- 10 tablespoons liqueur divided, coffee flavor, such as kahlua
- 1 teaspoon instant coffee, espresso
- 3 ounces chocolate (semi-sweet) chopped
- 1 tablespoon butter, unsalted
- 1 pint ice cream
- 1 pint chocolate ice cream
- 3/4 cup heavy whipping cream whipped
Method
- In food processor, place half of cookies, breaking into pieces.
- Process to make fine crumbs.
- Repeat with remaining cookies.
- Add 1/2 cup melted butter and process with on-off pulses, just to blend.
- Press crumbs evenly onto bottom and up side of 9 inch pie plate.
- Press crumbs evenly to rim.
- Bake at 325F (160C).
- for 10 minutes.
- Cool completely.
- In small saucepan, heat 6 tbls Kahlua and expresso powder over low heat until warmed and powder is dissolved.
- Stir in chocolate and 1 tbls butter and stir until melted and smooth.
- Cool completely.
- Transfer vanilla ice cream to electric mixer bowl and allow to soften slightly.
- Add 2 tbls Kahlua and beat on low speed to blend.
- Spread over bottom of cooled crust and freeze until firm.
- Spread cooled chocolate mixture over ice cream in plate.
- Freeze until firm.
- Transfer chocolate ice cream to mixer bowl; blend in remaining 2 tbls Kahlua as above.
- Spread chocolate ice cream over sauce in pie.
- Freeze until firm.
- To serve, pipe decorative border of whipped cream around inside edge of pie.
