CRUST
FUDGE SAUCE
FILLING
CRUST: Combine over hot (not boiling) water, 1/2 C chocolate chips and
butter, stir until chips are melted and mixture is smooth. Add chocolate
wafer crumbs, stir until well blended. Press into 9-inch pie pan. Chill
until firm.
FUDGE SAUCE: Combine over hot (not boiling) water remaining 1 1/2 C
chocolate chips, heavy cream, and butter. Stir until chips are melted and
mixture is smooth. Remover from heat, stir in coffee flavored liqueur.
Chill 10 minutes. Spread 1/2 C sauce on bottom of chocolate cookie crust.
Chill 15 minutes.
FILLING: In large bowl, combine ice cream and coffee flavored liqueur.
Pour over Fudge Sauce layer in pie pan. Freeze several hours or until firm.
Serve with remaining warm Fudge Sauce and Whipped Cream if used. Makes 1
9-inch pie. Yield: 8 servings.
ROBERT.MILES@TOEN.COM
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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