Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on Time
30 Mins
Total Time
10 Hours 50 Mins
Makes 8 servings

A crisp, over-the-rim graham cracker crust spiked with ground cinnamon and red pepper adds a spicy cowboy kick to this showstopping Mexican Chocolate Ice-cream Pie.

How to Make It

Step 1

Preheat oven to 350°. Stir together 2 1/2 cups cinnamon graham cracker crumbs and next 2 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Cool completely on a wire rack (about 30 minutes).

Step 2

Stir together semisweet chocolate, pecan pieces, and remaining 1/2 cup cinnamon graham cracker crumbs. Reserve 1/2 cup chocolate-pecan mixture to top pie.

Step 3

Spread chocolate ice cream in bottom of prepared crust; top with remaining chocolate-pecan mixture. Freeze 30 minutes. Spread coffee ice cream over chocolate mixture. Cover and freeze 8 hours.

Step 4

Beat whipping cream and coffee liqueur at medium speed with an electric mixer until stiff peaks form. Spread whipped cream mixture over pie; sprinkle with reserved 1/2 cup chocolate-pecan mixture. Cover and freeze 1 hour or until whipped cream is firm. Let stand 10 to 15 minutes before serving.

Ratings & Reviews

DianeLM's Review

September 18, 2013
This was easy to make and good. How could you screw up Breyers? I altered it only by using more ice cream than called for, occasionally, you could experience a bit of heat from the pepper, which, IMO didn't make a difference in taste one way or the other. I would make it again, however I would omit the pepper, use less graham cracker crumbs, because I thought the crust was too thick and use semi-sweet chocolate pieces instead of using a chocolate bar.