Ingredients

The following ingredients have 11 Servings
  • 24 Oreo cookies (crushed)
  • 1/4 cup butter (melted)
  • 1.5 quarts coffee ice cream ((48 ounces))
  • 6 oz dark chocolate bar
  • 2/3 cup evaporated milk
  • 1 cup whipping cream
  • 1 1/2 Tablespoons Kahlua
  • 2 teaspoons sugar
  • Garnish: chopped chocolate covered espresso beans (chopped pecans or crushed Oreos)

Instruction

  • Crush cookies in food chopper, blender or place in large ziploc bag and crush with rolling pin.
  • In a small bowl, combine crushed cookies and melted butter.
  • Press into a 9"-10" deep pie plate and freeze. I usually leave mine in a minimum or 30 minutes.
  • Remove ice cream from freezer and leave out until softened then spread ice cream on crust and freeze again. Usually the ice cream takes about an hour or so to freeze again.
  • Break up chocolate and place in microwave safe dish. Melt in 30 second increments, stirring in-between until smooth.
  • Stir chocolate and evaporated milk together until well blended.
  • Pour over ice cream layer and freeze again.
  • In a large mixing bowl, combine whipping cream, kahlua and sugar and beat until soft peaks form. Make the whipped cream right before serving the first time.
  • Remove pie from freezer approximately 10-15 minutes prior to serving to make it easier to cut. Spread whipped cream on top of pie and sprinkle crushed espresso beans or chopped nuts around edge.
  • After serving, return and store in freezer.