Kahlua Ice Cream Pie

5 hours Prep: 20 minutes Cook: 20 minutes

741 calories per serving view nutrition facts

1 pie suggest servings

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Ingredients

9	ounces	chocolate wafer cookies
1/2	cup	butter	unsalted, melted
10	tablespoons	liqueur	divided, coffee flavor, such as kahlua
1	teaspoon	instant coffee, expresso
3	ounces	chocolate (semi-sweet)	chopped
1	tablespoon	butter, unsalted
1	pint	ice cream	vanilla, coffee, or chocolate chip
1	pint	chocolate ice cream
3/4	cup	heavy whipping cream	whipped

Directions

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 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.

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Nutrition Facts

Serving Size 159g

Amount per Serving

Calories 741 66% of calories from fat

	% Daily Value*
Total Fat 54.0g	84%
Saturated Fat 32.0g	162%
Trans Fat 0.0g
Cholesterol 141mg	47%
Sodium 424mg	18%
Total Carbohydrate 50.0g	17%
Dietary Fiber 2.0g	9%
Sugars 33.0g
Protein 6.0g	11%

Vitamin A	31%		Vitamin C	1%
Calcium	7%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This really was good. I was out of rice, but I did have orzo, so I used that. Only things I would change is the amount of pepper -- just a smidge will do; and the amount of margarine. If you are making this in a non-stick pan, as the recipe directs, I think you're fine with half that amount.