Sunday, August 19, 2012

Coffee Ice Cream Pie


2 (1 ounce) unsweetened chocolate squares
¼ cup butter, cubed
1 (5 ounce) can evaporated milk
½ cup sugar
1 pint coffee ice cream, softened
1 (8 inch) chocolate crumb crusts
1 (8 ounce) carton frozen whipped topping, thawed
¼ cup chopped pecans


Melt chocolate and butter. Stir in milk and sugar. Bring to a boil, stirring constantly. Cook and stir until thickened. Remove from the heat and cool completely. Spoon ice cream into crust. Stir sauce and spread over ice cream. Top with whipped topping and sprinkle with pecans. Freeze until firm. Remove from the freezer 15 minutes before serving.


No comments:

Post a Comment