Mexican Chocolate Ice-cream Pie

Name: Mexican Chocolate Ice-cream Pie
Prep time: 10 h 50 min
Cook time: 10 h 50 min
Total time: 10 h 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 113 grams semisweet chocolate baking bar, finely chopped; 118 milliliters butter, melted; 1 pint chocolate ice cream, softened; 59 milliliters coffee liqueur; 710 milliliters cinnamon graham cracker crumbs (about 22 whole crackers), divided; 0 teaspoons ground red pepper; 1 pint coffee ice cream, softened; 99 grams package roasted glazed pecan pieces; 237 milliliters whipping cream

The recipe Mexican Chocolate Ice-cream Pie could satisfy your Mexican craving in approximately 10 hours and 50 minutes. This recipe serves 8. One serving contains 770 calories, 10g of protein, and 55g of fat. Only A mixture of roasted glazed pecan pieces, coffee liqueur, cinnamon graham cracker crumbs, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Graham Cracker Crumbs

Cinnamon

Bake 10 to 12 minutes or until lightly browned. Cool completely on a wire rack (about 30 minutes).

Equipment you will use

Wire Rack

Oven

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.

Ingredients you will need

Graham Cracker Crumbs

Semisweet Chocolate

Pecans

Chocolate

Cinnamon

Spread chocolate ice cream in bottom of prepared crust; top with remaining chocolate-pecan mixture. Freeze 30 minutes.

Ingredients you will need

Chocolate Ice Cream

Chocolate

Crust

Pecans

Spread coffee ice cream over chocolate mixture. Cover and freeze 8 hours.

Ingredients you will need

Coffee Ice Cream

Chocolate

Spread

Beat whipping cream and coffee liqueur at medium speed with an electric mixer until stiff peaks form.

Ingredients you will need

Coffee Liqueur

Whipping Cream

Equipment you will use

Hand Mixer

Spread whipped cream mixture over pie; sprinkle with reserved 1/2 cup chocolate-pecan mixture. Cover and freeze 1 hour or until whipped cream is firm.

Ingredients you will need

Whipped Cream

Chocolate

Spread

Pecans

Let stand 10 to 15 minutes before serving.

Equipment

Oven

Wire Rack

Hand Mixer

Ingredients

Servings:

113grams

semisweet chocolate baking bar, finely chopped 118milliliters

butter, melted 1pint

chocolate ice cream, softened 59milliliters

coffee liqueur 710milliliters

cinnamon graham cracker crumbs (about 22 whole crackers), divided 0teaspoons

ground red pepper 1pint

coffee ice cream, softened 99grams

package roasted glazed pecan pieces 237milliliters

whipping cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.