Irresistable Ice Cream Pie

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

3/4 cup evaporated milk
1/4 cup butter or margarine
2 oz. unsweetened chocolate
1/2 cup sugar
1 pint coffee ice cream, slightly softened
1 (6 oz.) chocolate ready crust, save lid from crust
1/2 cup whipping cream
2 tbsp. Kahlua
1/4 cup pecans, chopped

INSTRUCTIONS

In small saucepan, cook evaporated milk, butter, chocolate and sugar over low heat, stirring constantly, 10-15 minutes until thick as pudding (before it cools). Cool completely. Spoon ice cream into pie crust and spread in even layer. Spread chocolate mixture over ice cream. Place pie in freezer. Beat cream with mixer until soft peaks form when beaters are lifted. With mixer running, add kahlua and beat until blended and stiff peaks form. Spread over chocolate mixture. Cover pie with plastic lid; freeze at least 4 hours. About 15 minutes before serving, remove lid; sprinkle pie with nuts and refrigerate to soften ice cream slightly.

CHEF COMMENTS

No comments are available.

Tagged: desserts, icecreampie, pies add tags

Have you made it? What'd you think?

Log in to review this recipe.