Serves: 7
Total Calories: 320
Melt chocolate almond bar with coffee in double boiler. Spread over crust and cool. Fill chocolate-lined pie crust with coffee ice cream. Top with crushed Heath bars (crush better when frozen). Freeze. Remove 10-15 minutes before serving.
Note:
The size of Heath candy bars makes no difference. The more the better!
Editor's Extra:
A heatproof bowl can become a double boiler by setting it over a right-sized pot—be sure the bottom of the bowl doesn't tough the boiling water in the pot.
This Coffee Toffee Ice Cream Pie recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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