| Coffee Parfait Pie
1 1/3 c chocolate or vanilla wafer crumbs |
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| Coffee Parfait Pie
1 1/3 c chocolate or vanilla wafer crumbs |
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| In bowl, combine wafer crumbs and butter; press into bottom and up sides of 9" pie plate. Refrigerate until firm. Meanwhile, spread almonds on baking sheet. Toast in 350º oven for 3-5 minutes or until fragrant. Let cool.
Place ice cream in large chilled bowl, and break up into chunks. Using mixer, beat until softened. Add liqueur (if using); beat until
blended. Stir in toasted almonds. Spread over crust. Using vegetable peeler, shave chocolate over top. Freeze for at least 4 hour or
until solid. (Pie can be wrapped in plastic wrap, placed in a rigid airtight container and frozen for up to one month.) Remove from freezer and cut immediately into servings using a sharp knife; let stand for 5 minutes before serving. Makes 10 servings. |