Ingredients for the chocolate graham-cracker crust:
1 1/2cupsfinely crushed graham crackers (about 9 large rectangles)
8tablespoonsbutter, melted, still warm
Ingredients for the Mexican coffee ice cream filling:
1( 8-ounce)package of cream cheese,room temperature
1 14-ouncecan of sweetened condensed milk
1/4cupbrewed strong coffee, such as espresso or a dark roast
1teaspoonfreshly grated orange zest
Ingredients for the whipped cream topping:
1ouncedark chocolate, finely chopped
To make the crust, preheat the oven to 350°F and lightly grease a 9-inch pie pan. In a food processor or with a rolling pin, finely crush the graham crackers until they’re the texture of sand.
Mix well the graham crackers with the cocoa, cinnamon, and vanilla extract. Stir in the warm, melted butter until a dark dough is formed. It might be a little crumbly, but that’s okay. Pat the dough into the pie pan, using your hands, a measuring cup, or a spoon to get it even. Bake for 7 minutes and then let the crust cool for 30 minutes.
To make the filling, in a blender mix together the cream cheese, sweetened condensed milk, coffee, orange zest, cinnamon, and vanilla extract. Pour into the cooled crust, and then place in the freezer covered for at least 8 hours to freeze the filling. (I cover my pie with another pie pan.)
After the filling has frozen, make the whipped cream. First place the mixing bowl and the beater in the freezer for at least 20 minutes so they can chill. To whip the cream, place in the chilled mixing bowl the cream, vanilla, sugar, and cinnamon and then whip with the chilled beater until soft peaks form. Be careful not to over whip the cream. Spread the whipped cream over the frozen filling then sprinkle on top the chopped chocolate.
If you’re hungry, you can serve the pie immediately, but if you don’t mind waiting another hour, place the pie back in the freezer so the whipped cream can become more firm.
Mexican coffee ice cream pie | www.homesicktexan.com