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Chocolate and coffee ice cream pie

May 4, 2011

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Serves 8

This is a very simple pie made with a ladyfinger crust, Hershey’s chocolate bar sauce, and coffee ice cream or frozen yogurt, which my mom, Paula Most, makes all the time. She says that you can serve it with chocolate sauce, but that’s overkill. She has made this so often, she knows the recipe by heart.

2 packages (3 ounces each) ladyfingers
2 large (2.6 ounces each) Hershey’s milk chocolate bars with almonds, broken up
2 tablespoons instant coffee
1 cup water
1 quart coffee ice cream or frozen yogurt (or other flavors), left at room temperature for 30 minutes
1 cup heavy cream, softly whipped

1. Line a 10-inch pie plate with the ladyfingers. Cut some in half and stand those up along the edge of the plate. Fill in any holes on the bottom with little pieces of ladyfingers.

2. Set aside 6 pieces of the chocolate. In the top of a double boiler (or a bowl set over a saucepan with a few inches of boiling water), combine the chocolate, coffee, and water. Cook, stirring, until the mixture is melted and smooth. Spoon the chocolate mixture over the lady fingers.

3. Spoon the somewhat softened ice cream or frozen yogurt in heaps over the chocolate. It will melt a little into the chocolate, which is OK. Freeze overnight.

4. Spread the whipped cream on top. Shave the remaining chocolate on it. Cut into wedges.

Doug Most

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