Mexican Chocolate Ice-cream Pie

Yield: Makes 8 servings
Total: 10 Hours, 50 Minutes

Ingredients

• 3 cups cinnamon graham cracker crumbs (about 22 whole crackers), divided
• 1/2 cup butter, melted
• 1/4 teaspoon ground red pepper
• 1 (4-oz.) semisweet chocolate baking bar, finely chopped
• 1 (3.5-oz.) package roasted glazed pecan pieces
• 1 pt. chocolate ice cream, softened
• 1 pt. coffee ice cream, softened
• 1 cup whipping cream
• 1/4 cup coffee liqueur

Preparation

1. Preheat oven to 350°.
2. Stir together 2 1/2 cups cinnamon graham cracker crumbs and next 2 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9-inch pie plate.
3. Bake 10 to 12 minutes or until lightly browned.
4. Cool completely on a wire rack (about 30 minutes).
5. Stir together semisweet chocolate, pecan pieces, and remaining 1/2 cup cinnamon graham cracker crumbs. Reserve 1/2 cup chocolate-pecan mixture to top pie.
6. Spread chocolate ice cream in bottom of prepared crust; top with remaining chocolate-pecan mixture.
7. Freeze 30 minutes.
8. Spread coffee ice cream over chocolate mixture. Cover and freeze 8 hours.
9. Beat whipping cream and coffee liqueur at medium speed with an electric mixer until stiff peaks form.
10. Spread whipped cream mixture over pie; sprinkle with reserved 1/2 cup chocolate-pecan mixture.
11. Cover and freeze 1 hour or until whipped cream is firm. 
12. Let stand 10 to 15 minutes before serving.