Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Chocolate cookie crumbs |
| 4 tablespoons | Butter; melted |
| 1½ cup | Heavy cream |
| 1¼ cup | Light brown sugar |
| 2 tablespoons | Unsalted butter |
| 1 teaspoon | Instant coffee powder |
| ½ cup | Unsweetened chocolate; chopped |
| ½ cup | Semisweet chocolate; chopped |
| 1 quart | Coffee ice cream; slightly softened |
| ¾ cup | Toasted pecans; chopped |
| 2 cups | Lightly sweetened heavy cream; whipped |
CRUST
FUDGE SAUCE
FILLING
TOPPING
Date: 18 Mar 96 13:06:56 EST
From: "Lisabeth Crawford (Pooh)" <104105.1416@...> Make the crust: Combining cookie crumbs and melted butter with a fork.
Press into bottowm and sides of a deep 9-or 10-inch pie plate. Chill completely.
Make fudge sauce: Bring cream, brown sugar and butter to boil. Stir in coffee powder and chocolates. Reduce heat and simmer 10 -15 minutes stirring often, until sauce is thick and smooth. Cool to room temperature.
To assemble: Spoon a thick coating of fudge sauce into prepared cookie crust shell. Fill with ice cream. Top with pecans. Freeze until firm, about 2 hours. At this point pie may be served or wrapped tightly and frozen up to 3 months. To serve: Top with whipped cream and spoon on remaining fudge.
Nutritional information per serving: 786 cal; 7g pro, 64g carb, 59g fat (65%)
Source: Miami Herald, 2/29/96 Formatted by Lisa Crawford 3/12/96 MM-RECIPES@...
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