Garnish: chopped chocolate covered espresso beanschopped pecans or crushed Oreos
Instructions
Crush cookies in food chopper, blender or place in large ziploc bag and crush with rolling pin.
In a small bowl, combine crushed cookies and melted butter.
Press into a 9"-10" deep pie plate and freeze. I usually leave mine in a minimum or 30 minutes.
Remove ice cream from freezer and leave out until softened then spread ice cream on crust and freeze again. Usually the ice cream takes about an hour or so to freeze again.
Break up chocolate and place in microwave safe dish. Melt in 30 second increments, stirring in-between until smooth.
Stir chocolate and evaporated milk together until well blended.
Pour over ice cream layer and freeze again.
In a large mixing bowl, combine whipping cream, kahlua and sugar and beat until soft peaks form. Make the whipped cream right before serving the first time.
Remove pie from freezer approximately 10-15 minutes prior to serving to make it easier to cut. Spread whipped cream on top of pie and sprinkle crushed espresso beans or chopped nuts around edge.
After serving, return and store in freezer.
Notes
Important tips
Make sure to use the highest quality coffee ice cream to make your dessert stand out. You want a rich coffee flavored ice cream that you wouldn't mind eating as is.
To help the pie come together more easily, make sure the ice cream is soft so that it can be spread on the cookie crust without breaking it and also to create a level surface for the chocolate layer.
This pie is super easy to make but it does require lots of patience. Each layer needs to freeze before adding the next. And the wait is definitely worth it!