Irresistible Coffee Ice Cream Pie

• 34 cup evaporated milk
• 14 cup butter (or margarine)
• 2 unsweetened chocolate squares (1 oz sq each)
• 12 cup sugar
• 2 cups coffee ice cream, slightly softened
• 1 chocolate-flavored pie crust (save the plastic lid!)
• 12 cup heavy whipping cream
• 2 tablespoons coffee liqueur
• 14 cup pecans, coarsely chopped

1. In a small saucepan, cook evaporated milk, butter, chocolate and sugar over low heat, stirring constantly 10 to 15 minutes until thick as cooked pudding before it cools.
2. Cool completely.
3. Spoon softened ice cream into pie crust and spread evenly.
4. Spread chocolate mixture over ice cream.
5. Place pie in freezer.
6. Beat heavy cream with electric mixer until soft peaks form when beaters are lifted.
7. With mixer running, add coffee liqueur and beat until completely blended and stiff peaks form.
8. Spread over chocolate mixture.
9. Cover pie with plastic lid and freeze at least 4 hours until firm.
10. About 15 mins before serving, remove lid, sprinkle with nuts and place in the refrigerator to soften ice cream slightly.

milk, butter, chocolate squares, sugar, coffee ice cream, chocolate, heavy whipping cream, coffee liqueur, pecans

Taken from www.food.com/recipe/irresistible-coffee-ice-cream-pie-140605 (may not work)