What could be better than this on a hot summer day? This pie is a easy and impressive. Recipe from Camelback Inn's Sunday Brunch, page 67 in Tastes & Treasures.
Kahlua Ice Cream Pie
4 ounces chocolate chips
1 1/4 tablespoons butter
1/4 teaspoon vanilla extract
1 1/4 cups crisp rice cereal
3/4 cup sliced almonds, toasted
1 pint vanilla ice cream
Kahlua or coffee-flavored liquer to taste
1/2 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon confectioners' sugar
Chocolate candy bar
Melt the chocolate chips and butter in a double boiler over steaming water, stirring until smooth. Stir in 1/4 teaspoon vanilla. Add the cereal and almonds and stir until coated.
Press over the bottom and up the side of a 9 inch pie plate. Chill in the freezer.
Beat the ice cream in a bowl of a stand mixer using the paddle attachment until softened. Stir in the Kahlua and spread in the chilled pie shell. Whip the whipping cream with 1/2 teaspoon vanilla and the confectioners' sugar in a bowl of a stand mixer until soft peaks form. Spread over the ice cream. Scrape a vegetable peeler over the candy bar to make chocolate curls. Sprinkle the chocolate curls over the whipped cream. Serve immediately or store in the freezer.
Note: You may substitute chocolate mint ice cream for the vanilla ice cream, or use layers of vanilla, chocolate and strawberry ice cream instead of using just vanilla ice cream.
Serves 6 - 8.
