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Course : Dessert, Pies
Special : Quick
Type of Prep : Freeze
Cuisine : U.S. Regional
Occasion : Summer
 
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Mocha Ice Cream Pie

From Diana Rattray,
Your Guide to Southern Food.
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A mocha ice cream dessert recipe.

INGREDIENTS:

  • 2 squares (1 ounce each) unsweetened chocolate
  • 2 tablespoons butter
  • 2 tablespoons hot milk
  • 2/3 cup sifted confectioners' sugar
  • 1 1/2 cups shredded coconut
  • 1 quart chocolate ice cream, softened
  • 2 teaspoons instant coffee, dissolved in a teaspoon of water
  • 1/4 cup chopped pecans
  • whipped topping
  • pecan halves and shaved chocolate, for garnish

PREPARATION:

Melt chocolate and butter together, stirring to blend. Stir hot milk into the confectioners' sugar; add to chocolate mixture and stir to mix well. Stir in coconut. Press mixture into the bottom and up sides of 9-inch buttered pie plate. Chill in refrigerator. Stir softened ice cream; stir in coffee and chopped pecans. Spread in chilled pie shell, swirling top. Decorate with dollops of whipped topping, pecan halves, and shaved chocolate. Freeze mocha ice cream pie until firm.
Serves 6.

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