1. Place chocolate wafer cookies in a food processor, and process to make fine crumbs.

2. Add 1/2 cup melted unsalted butter and process with on-off pulses, just to blend.

3. Press cookie crumbs evenly onto bottom and up the sides of 9" pie plate.

4. Bake in a preheated oven at 325°F for 10 minutes. Remove from the oven and cool completely.

5. In small saucepan, heat 6 tablespoons of Kahlua and the Espresso instant coffee over low heat until warmed and powder is dissolved.

6. Add the chopped semi-sweet chocolate and the remaining 1 tablespoon of unsalted butter.

7. Stir until melted and smooth. Set aside to cool completely.

8. Place vanilla ice cream in an electric mixer bowl and allow to soften slightly.

9. Add 2 tablespoons of Kahlua and beat on low speed to blend.

10. Spread over bottom of cooled wafer cookie crust and freeze until firm.

11. Spread the cooled chocolate mixture over ice cream pie and freeze again until firm.

12. Place the chocolate ice cream into a clean mixer bowl; blend in remaining 2 tablespoons of Kahlua.

13. Beat on low speed until blended, as above.

14. Spread chocolate ice cream mixture over the chocolate sauce on the pie.

15. Freeze until firm.

16. Pipe a decorative border of whipped cream around inside edge of pie.

17. Nothing left to do except Enjoy!