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Name: Gary

Location: Rancho Mirage, California, United States

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Saturday, August 05, 2006

Mocha Ice Cream Pie

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

DIRECTIONS:
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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