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Coffee: Coffee Crunch Pie

Source of Recipe

Christmas with Southern Living 1996


List of Ingredients

2 1/4 cups pecan shortbread cookie crumbs
1/4 cup plus 2 tablespoons butter or margarine -- melted
1 cup Heath candy bars, coarse chopped
1 quart coffee ice cream -- slightly softened
1 coconut-pecan frosting -- •
Garnishes: frozen whipped topping
(thawed) , flaked coconut, pecans


Recipe

Combine shortbread cookie crumbs (SL recommended using Pecan Sandies) and butter; press firmly in bottom of a greased 9 inch springform pan. Bake at 350ºF for 8 to 10 minutes or just until toasted. Sprinkle crushed toffee bars over crust while crust is still warm. Cool completely. Spread ice cream (may substitute vanilla for coffee) over candy. Cover and freeze 30 minutes or until firm. Spread coconut-pecan frosting over ice cream. Cover and freeze several hours or until firm. Remove pie from freezer, and let stand 5 minutes at room temperature. Remove sides of pan before serving. Garnish, if desired.