Jennifer Smith of Tyler, Texas, writes: "Now that I'm a stay-at-home mom, I cook more than I used to. My husband and I have discovered that dining out with a 16-month-old is messy at best, so we tend to eat in. Even then, cooking is a challenge, since my daughter is always underfoot. My husband and I like simple comfort foods, so I don't have to spend too much time preparing elaborate meals."
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
Preparation
Step 1
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate chips; whisk until chocolate is melted. Whisk in coffee and vanilla. Let sauce cool.
Step 2
Microwave coffee ice cream on low setting at 10-second intervals until slightly softened. Spread ice cream evenly in crust. Pour 3/4 cup chocolate sauce over; sprinkle with crushed cookies. Freeze until ice cream is firm, about 20 minutes. Drizzle 1/3 cup sauce over pie. Arrange chocolate ice cream in side-by-side scoops around edge of pie. Wedge 1 whole cookie between each scoop. Freeze pie until firm, at least 2 hours and up to 1 day. Cover and chill remaining sauce.
Step 3
Rewarm sauce. Cut pie into wedges. Serve, passing sauce separately.
