Yield: 8 Servings
1/3 cup chopped pecans
2 tablespoons sugar
2/3 cup vanilla wafer cookie crumbs (approximately 32 cookies)
½ teaspoon ground cinnamon
2 tablespoons (¼ stick) unsalted butter, melted
2 tablespoons boiling water
1 tablespoon instant expresso powder or instant coffee powder
1 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1 cup whipping cream
¼ cup light corn syrup
2 ounces unsweetened chocolate, finely chopped
2 tablspoons (¼ stick) unsalted butter
1 ½ teaspoons pure vanilla extract
2 pints caramel ice cream (such as dulce de leche)
½ cup chilled whipping cream
1 tablespoon powdered sugar
2 tablespoons chopped pecans
Preheat oven to 350 degrees F.
Blend pecans and sugar in food processor until the pecans are finely ground. Add cookie crumbs and cinnamon and continue to process until combined. Add butter and blend until moist clumps form. Press the crust into a bottom and up sides of a 9-inch glass pie pan. Bake until the crust is lightly browned, about 10 minutes. Remove from oven and cool completely.
Mocha Chocolate Sauce
Combine 2 tablespoons boiling water and coffee powder in a small bowl until it is dissolved. Whisk sugar and cocoa in heavy medium saucepan. Whisk in 1 cup cream, corn syrup and coffee mixture. Add chocolate and butter. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and simmer until slightly thickened, stirring occasionally, about 4 minutes. Cool 30 minutes and then stir in 1 teaspoon of vanilla.
Soften 1 pint ice cream at room temperature – approximately 15 minutes. When softened, spread evenly over bottom of the crust. Drizzle 3 tablespoons sauce over ice cream. Freeze until sauce sets, about 15 minutes. Meanwhile soften remaining 1 pint of ice cream at room temperature for approximately 15 minutes. Spread second pint of ice cream over the top of the sauce. Drizzle with 3 tablespoons of sauce. Freeze pie until frozen, at least 4 hours. (Sauce and pie can be made 1 day ahead. Cover and refrigerate sauce. Keep pie frozen).
Re-warm mocha fudge sauce over low heat, stirring often.
Whip ½ cup chilled heavy whipping cream, powdered sugar and remaining ½ teaspoon vanilla in medium bowl until peaks form. Transfer to a pastry bag fitted with star tip. Pipe rosettes of cream around the top edge of the pie. Sprinkle with chopped pecans. Cut pie into wedges and serve with sauce.
Bon Appetit – 2002