Toffee Ice Cream Pie

* Exported from MasterCook *

TOFFEE ICE CREAM PIE

Recipe By : Family Circle magazine -- 2/18/97
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Ice Cream
Pies & Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** CRUST **
1 packet (11 crackers) chocolate graham crackers
2 tablespoons butter, -- melted
1 tablespoon sugar
1/2 teaspoon ground cinnamon
** SAUCE **
1/2 cup heavy cream
1 teaspoon espresso powder or instant coffee powder
6 ounces semisweet chocolate pieces
1 teaspoon vanilla
4 pints coffee-toffee-crunch ice cream
whipped cream, for topping -- (optional)

CRUST: Heat oven to 350. Blend crackers, butter, sugar and cinnamon in
food processor. Scrape into a 9-inch pie plate. Pat in even layer over
bottom and up sides. Bake in a 350 oven for 8 minutes. Cool completely
on rack.
SAUCE: Heat cream and espresso powder in small saucepan. Remove from
heat. Stir in chocolate and vanilla until smooth. Let cool. Place ice
cream in refrigerator for 30 minutes. Spread half the ice cream in even
layer in baked shell. Drizzle with half the sauce. Repeat with
remaining ice cream and sauce. Freeze for up to 2 weeks. Remove from
freezer 20 minutes before serving. Serve with whipped cream, if desired.

Typed by Ethel Snyder <essie49@juno.com>
Date: July 24, 1997


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