Coffee Crunch Pie
List of Ingredients
18 pecan shortbread cookies, crushed
1/3 cup butter, melted
3 (1.4oz.) English toffee bars
1/4 cup chopped pecans
1 qt. coffee ice cream, slightly softened
1/3 cup butter
2/3 cup evaporated milk
2/3 cup packed brown sugar
2 egg yolks
3/4 teaspoon vanilla
3/4 cup flaked coconut
Recipe
Stir together cookie crumbs and melted
butter; press firmly into a greased 9"
springform pan. Bake @ 350 for 8-10 minutes.
Coarsely chop candy bars and sprinkle over
the warm crust. Cool.
Bake the pecans @ 350 for 5-10 minutes or til
toasted. Set aside.
Spread the ice cream evenly over the cooled
crust; cover and freeze for 30 minutes or
until firm.
Cook the butter and the next 3 ingredients in
a heavy saucepan, stirring until mixture
boils and thickens. Stir in vanilla,
coconut, and pecans; remove from heat. Cool.
Spread the custard mixture over the ice
cream.
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