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Mexican Kahlúa Pie




Source of Recipe


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List of Ingredients







1 ½ cups finely crushed Double Stuf Oreo cookie crumbs (divided use)
6 tablespoons butter or stick margarine, melted
½ cup finely chopped pecans or walnuts
1 pint whipping cream
1 teaspoon vanilla
1/3 cup Kahlúa or other coffee liqueur
4 Heath bars, crushed
1 quart coffee-flavored ice cream, softened
Chocolate shavings (optional)

Directions:

Preheat oven to 350 F. Combine 1 1/4 cups cookie crumbs, butter and nuts in a greased 10-inch pie plate, pressing mixture firmly onto bottom and sides. Bake for 10 minutes. Set aside to cool.

Whip the cream with the vanilla and Kahlúa. Measure 2 tablespoons whipped cream mixture; reserve in refrigerator for garnish. Gently fold crushed candy bars into remaining whipped cream mixture. Gently combine mixture with ice cream, pour into cooled crust, and freeze.

Remove from freezer 15 minutes before serving. Top with remaining 1/4 cup cookie crumbs; garnish with reserved whipped cream and chocolate shavings. Makes 8 servings.

PER SERVING: Cal 869 (67% fat) Fat 65 g (35 g sat) Fiber 3 g Chol 189 mg Sodium 415 mg Carb 59 g Calcium 208 mg


Recipe