Today is Coffee Ice Cream Day and here's a perfect Easy Coffee Ice Cream Pie to celebrate. This is a 20 minute (then freeze) no bake recipe that has a great chocolate cookie crust that includes coconut and chopped nuts along with the chocolate wafers. It's a very versatile crust and would be great with key lime pie, as well as any other ice cream pie.
This recipe is adapted slightly from Pillsbury. As I've mentioned many times, the big 'food product' sites often have fabulous recipes. You can adapt and update as you like, and they're a springboard for ideas, so be sure and check them out!
COFFEE ICE CREAM PIE with CHOCOLATE CRUST
30 chocolate wafers, crushed (about 1-1/2 cups)
1/2 cup unsalted butter, softened
1/4 cup coconut (I like toasted coconut)
3 Tbsp finely chopped macadamia nuts
1 quart coffee ice cream, slightly softened
1 cup hot fudge sauce, warmed
Whole macadamia nuts
In medium bowl, mix crushed chocolate wafers, butter, coconut, and finely chopped macadamia nuts.
Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes.
Carefully spoon softened ice cream into chilled crust.
Cover and freeze about 2 hours or until firm.
Top individual servings with fudge sauce, chopped macadamia nuts, and chopped chocolate covered coffee beans.
Cover and freeze any remaining pie.
To make cutting the pie easier, remove it from the freezer about 10 to 15 minutes before serving.