KC Masterpiece’ s Chocolate Peanut Butter Ice Cream Pie

Serves 12

Ingredients

15 chocolate sandwich cookies

1/2 cup dry roasted peanuts

vegetable cooking spray

4 tablespoons butter or margarine

3 quarts chocolate ice cream

(7) 1.8 ounce packages milk chocolate covered peanut butter cups

(1) 8 ounce jar milk chocolate fudge topping

1/4 cup strong brewed coffee

2 tablespoons coffee flavored liqueur

Preparation

Preheat oven to 400 degrees. In a food processor or blender,

blend chocolate sandwich cookies and peanuts until finely chopped.

Spray 9-inch pie plate with vegetable cooking spray. Reserve 1

tablespoon cookie mixture for garnish. In pie plate, mix butter

or margarine and remaining cookie mixture by hand. Press mixture

onto bottom and up side of pie plate. Bake 8 minutes. Cool crust

completely on wire rack.

Meanwhile, place chocolate ice cream in refrigerator about 40

minutes to soften slightly. Coarsely chop milk chocolate covered

peanut butter cups. In a large bowl mix softened ice cream with

chopped peanut butter cups. Spoon ice cream mixture into cooled

cookie crust. Sprinkle reserved crumb mixture on top. Freeze until

firm, at least 6 hours or overnight.To serve, let pie stand at

room temperature 15 minutes for easier slicing. Meanwhile, in a

1-quart saucepan over low heat, heat milk chocolate fudge topping

until hot; stir in coffee and liqueur until blended. Cut pie

into wedges and serve with warm fudge sauce.

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