Serves 6-8. No one will eat just one slice.
5 Tbsp butter, melted
2 pints coffee ice cream, softened (on counter for 15 to 20 minutes)
6 Tbsp Kahlua
1 cup heavy whipping cream
1/2 cup confectioner's sugar
Mix crushed chocolate cookie wafers with melted butter. Press onto bottom and up sides of a 9-inch pie pan. Bake in oven for 10 minutes. Let cool.
Combine softened ice cream and Kahlua using a mixer until creamy (you may have to do this in installments). Stir in crushed chocolate-covered coffee beans. Oh yes! Fill pie crust with ice cream mixture, cover with plastic wrap, and place in freezer for 3 to 4 hours.
Once the wait is over, whip cream with confectioner's sugar and Kahlua until soft peaks form (I do this with a hand mixer and inevitably end up spattering my walls, person, and nearby kitchen appliances with sugary foam). Top the pie with whipped cream. Refreeze for one hour.
- I was afraid that freezing the whipped cream would cause it to slump into an unappetizing icy slurry. Not so! The whipped topping stayed good for days, and your pie will probably not last that long.
- The crushed chocolate-covered coffee beans are key to elevating this pie to greatness, adding crunch and texture in concentrated bits of flavor. But you could do without in a pinch.