Coffee Ice Cream Pie (Oreo Crust)

From "Stop and Smell the Rosemary," the 1998 Junior League of Houston Cookbook.

• Ready In: 4 hrs 40 mins
• Serves: 10-12

Ingredients

• The Crust

• 20  Oreo cookies
• 5  tablespoons unsalted butter, melted

• The Sauce

• 2  ounces  unsweetened chocolate
• 1⁄2 cup sugar
• 1  tablespoon unsalted butter
• 2⁄3 cup evaporated milk

• The Filling

• 2  pints coffee ice cream, softened
• 1  cup heavy cream or 1  cup  whipping cream
• 2  tablespoons  coffee liqueur

Directions

1. Crush Oreos in a food processor to a fine crumb consistency. Add melted butter and mix well. Press mixture into bottom of a 10-inch pie pan; freeze.
2. Melt chocolate, sugar, butter and milk in the top of a double boiler. Cook over boiling water until sauce thickens slightly, stirring continuously; cool.
3. Spread softened ice cream carefully onto crust. Return to freezer. Whip cream with liqueur until stiff, but not dry. Pour cooled chocolate sauce evenly over ice cream, then spread whipped cream topping over chocolate sauce. Cover with plastic wrap and freeze 4 hours or overnight. Remove pie from freezer 20 minutes before serving.