Four stars as written, but not difficult to elevate to 5- star perfection. First, half a cup of butter in the crust is excessive and I can only see that the crust would be greasy, just saturated with butter. Half that amount worked well. Second, when I ran the recipe by Hubs and asked for his thoughts he remarked, “Sounds like an awful lot of hooch to me.” My sentiments exactly – not only a lot of “hooch,” but the boldly flavored coffee liqueur at that; 10 T. total! Not wanting to take chances on a too boozy flavored outcome, I made some changes. I did use the 6 T. of coffee liqueur in the chocolate filling (I used Kahlua) but I added nothing to the vanilla ice cream. To the chocolate ice cream I added 2 T. of the more subtle Bailey’s Irish Cream Liqueur and skipped the Kahlua altogether. The Kahlua/Bailey’s combination worked well together; a pleasant amount of liqueur flavor without tasting like a frozen cordial. Also, this pie will only be as good as the ingredients you use – a homemade chocolate cookie crumb crust made with real butter, premium quality ice cream (Hubs did a fine job shopping for that for me), and fresh whipped cream. I topped the entire pie with chocolate curls, then served each slice with a garnish of whipped cream, mint leaves and chocolate covered coffee beans. This couldn’t be a simpler dessert to prepare and you couldn’t ask for prettier, more delicious results. This may just be a redo for Christmas when the kids all come home!
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Four stars as written, but not difficult to elevate to 5- star perfection. First, half a cup...