1 (8.5-ounce) package chocolate wafer cookies,
1 stick butter, melted
1/4 cup finely chopped pecans
1 tablespoon coffee liqueur
1 quart coffee ice cream, softened
1 cup well-chilled whipping cream
2 tablespoons sugar
1 teaspoon instant express powder
Chocolate coffee bean candies
Crust: Preheat oven to 350 degrees. Mix crumbs, butter, pecans, and
liqueur. Press into 9-inch pie pan. Bake until set, about 8
minutes. Cool and freeze for 1 hour.
Filling: Spread ice cream evenly in crust. Freeze until firm.
Beat cream to soft peaks. Add remaining ingredients except candies
and continue beating until stiff. Spoon into pastry bag fitted
with large star tip. Pipe decoratively over ice-cream. Garnish
with candies. Freeze at least 8 hours.
Yield: 6-8 servings.
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