Ingredients
The following ingredients have 4 Servings
- 1/2 cup finely chopped pecans
- 3 tablespoons sugar
- 1 cup vanilla wafer cookie crumbs
- 1/2 teaspoon ground cinnamon
- 4 tablespoons butter, (melted)
- 2 tablespoons boiling water
- 1 tablespoon instant espresso or instant coffee powder
- 1 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1 cup whipping cream
- 1/4 cup light corn syrup
- 2 ounces unsweetened chocolate, (finely chopped)
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 2 pints dulce de leche ice cream
- Whipped Topping, (optional)
Instruction
- Preheat oven to 350 degrees. In a medium bowl, stir together pecans, 3 tablespoons sugar, vanilla wafer crumbs, and cinnamon. Mix in melted butter. Press mixture onto bottom and up sides of a 9-inch pie pan. Bake for 8-10 minutes. Cool completely.
- In a small bowl, Stir together espresso powder and boiling water until dissolved.
- In a medium saucepan with a heavy bottom whisk together sugar and cocoa powder.
- Whisk in whipping cream, corn syrup, and espresso mixture.
- Add chopped chocolate and butter and bring to a boil over high heat, stirring constantly. Reduce heat to a simmer for about 4 minutes, stirring frequently. Remove from heat and stir in vanilla extract. Let cool for 45 minutes to 1 hour.
- Remove 1 pint of ice cream from the freezer and let it get soft. Spread evenly on bottom of crust. Drizzle 3-4 tablespoons of sauce on top. Freeze for about 15 minutes and get the other pint out to soften.
- Spread second pint evenly on top. Place back in freezer to freeze completely.
- To serve, drizzle sauce on top and add whipped topping if desired.
