Toffee Ice Cream Pie

Recipe Ingredients

		** crust **
1		Chocolate graham crackers - (11 crackers)
2 tablespoons	30ml	Butter - , melted
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Ground cinnamon
		** sauce **
1/2 cup	118ml	Heavy cream
1 teaspoon	5ml	Espresso powder or instant coffee powder
6 oz	170g	Semisweet chocolate pieces
1 teaspoon	5ml	Vanilla
4		Coffee-toffee-crunch ice cream
		Whipped cream - for topping, (optional)

Recipe Instructions

CRUST: Heat oven to 350. Blend crackers, butter, sugar and cinnamon in food processor. Scrape into a 9-inch pie plate. Pat in even layer over bottom and up sides.

Bake in a 350 oven for 8 minutes. Cool completely on rack.

SAUCE: Heat cream and espresso powder in small saucepan. Remove from heat. Stir in chocolate and vanilla until smooth. Let cool. Place ice cream in refrigerator for 30 minutes. Spread half the ice cream in even layer in baked shell. Drizzle with half the sauce.

Repeat with remaining ice cream and sauce. Freeze for up to 2 weeks. Remove from freezer 20 minutes before serving. Serve with whipped cream, if desired.

Source:
Family Circle magazine -- 2/18/97

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