Coffee + Ice Cream + Pie? Count us in:
2 pints coffee ice creamPreheat oven to 350°F. Prick bottom of pie shell all over with a fork. Bake until golden brown and dry, 20–25 minutes. Let cool completely.
Melt half of chocolate in a medium heatproof bowl set over a medium pot of barely simmering water , stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Using the back of a spoon, spread chocolate over bottom and sides of pie shell. Freeze until firm and dry, about 5 minutes.
Cut ice cream pints in half with a serrated knife, remove packaging, then cut crosswise into 1" slices. Transfer to a medium bowl and let sit, stirring occasionally, until spreadable but not soupy, 5–10 minutes. Fill pie shell with ice cream; smooth top. Freeze until firm, about 1 hour. Melt remaining 1/2 cup chocolate in a medium heatproof bowl set over a medium pot of barely simmering water , stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Using a fork, drizzle over pie. Freeze again until set, about 5 minutes. Transfer pie to a cutting board and let sit 10 minutes before slicing.
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