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Filed Under DessertsKahlua
Kahlua Ice Cream Pie

Canada Canada
Shared by: Donna K.

9 ounce Chocolate wafer cookies
1/2 cup + 1 tbsp Unsalted butter
10 tablespoon Kahlua
1 teaspoon Expresso powder
3 ounce chopped Semi-sweet chocolate
1 pint Vanilla ice cream
1 pint Chocolate ice cream
3/4 cup Whipping cream

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30 Minutes

3 Hours

3 Hours 30 Minutes

Average Rating:

I often substitute the vanilla ice cream for coffee ice cream. It enhances the Kahlua flavour. I've also made it with chocolate chip ice cream instead of vanilla, it gives the pie more texture.
Donna K., 10/19/2017

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Preheat oven to 325°F / 160°C / Gas Mark 3

Place the chocolate wafer cookies in a food processor, grind into fine crumbs. Add 1/2 cup melted butter and process with on-off pulses, just to blend.

Press crumbs evenly onto bottom and up the sides of a 9 inch pie plate. Bake at 325°F 10 minutes. Cool completely.

In small saucepan, heat 6 tablespoons of Kahlua and expresso powder over low heat until warmed and powder is dissolved. Add chocolate and 1 tablespoon butter. Stir until melted and smooth. Cool completely.

Transfer vanilla ice cream to electric mixer bowl and allow to soften slightly. Add 2 tablespoons of Kahlua and beat on low speed to blend. Spread over bottom of cooled crust and freeze until firm, about 1 hour.

Spread cooled chocolate mixture over ice cream in plate. Freeze until firm.

Transfer chocolate ice cream to mixer bowl; blend in remaining 2 tablespoons of Kahlua as above. Spread chocolate ice cream over sauce in pie. Freeze until firm.

To serve, whip the whipping cream to soft-peak stage. Pipe decorative the border with whipped cream around inside edge of pie.

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