Mexican Chocolate Ice-cream Pie
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.


  • 3 cups cinnamon graham cracker crumbs (about 22 whole crackers), divided
  • 1/2 cup butter, melted
  • 1/4 teaspoon ground red pepper
  • 1 4-ounce semisweet chocolate baking bar, finely chopped
  • 1 3.5-ounce package roasted glazed pecan pieces
  • 1 pint chocolate ice cream, softened
  • 1 pint  coffee ice cream, softened
  • 1 cup whipping cream
  • 1/4 cup coffee liqueur


  1. Preheat oven to 350°.
  2. 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.
  3. Bake 10 to 12 minutes or until lightly browned. Cool completely on a wire rack (about 30 minutes).
  4. 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.
  5. Spread chocolate ice cream in bottom of prepared crust; top with remaining chocolate-pecan mixture.
  6. Freeze 30 minutes.
  7. Spread coffee ice cream over chocolate mixture. Cover and freeze 8 hours.
  8. Beat whipping cream and coffee liqueur at medium speed with an electric mixer until stiff peaks form.
  9. Spread whipped cream mixture over pie; sprinkle with reserved 1/2 cup chocolate-pecan mixture.
  10. Cover and freeze 1 hour or until whipped cream is firm.
  11. Let stand 10 to 15 minutes before serving.

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