**** NO E *****
PATTI – VDRJ67A
3/4 c Evaporated milk
1/4 c Butter or margarine
2 oz Unsweetened chocolate
1/2 c Sugar
1 pt Coffee ice cream; slightly
– softened
1 6oz chocolate ready crust
– save lid from crust
1/2 c Whipping cream
2 tb Kahlua
1/4 c Pecans; chopped
In small saucepan, cook evaporated milk, butter, chocolate and
sugar over low heat, stirring constantly, 10-15 minutes
until thick as pudding (before it cools). Cool completely. Spoon
ice cream into pie crust and spread in even layer. Spread chocolate
mixture over ice cream. Place pie in freezer. Beat cream with
mixer until soft peaks form when beaters are lifted. With mixer
running, add kahlua and beat until blended and stiff peaks form.
Spread over chocolate mixture. Cover pie with plastic lid; freeze at least
4 hours. About 15 minutes before serving, remove lid; sprinkle pie
with nuts and refrigerate to soften ice cream slightly.
Yields
1 Servings