Mexican Chocolate Ice- Cream Pie

Categories: Frozen Desserts

Ingredients

• 3 cups cinnamon graham cracker crumbs (about
• 22 whole crackers), divided
• 1/2 cup butter, melted
• 1/4 tsp. ground red pepper
• 1 (4 oz.) semisweet chocolate baking bar, finely chopped
• 1 (3.5 oz.) pkg. roasted baking bar, finely chopped
• 1 (3.5 oz.) pkg. 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

Directions

1. Preheat oven to 350 degrees. 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).
2. 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.
3. 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.
4. 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.

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