Categories: Pies, Ice cream 
      Yield: 8 servings 
  
------------------------------PATTI - VDRJ67A------------------------------ 
      9 oz Chocolate wafer cookies             1 tb Unsalted butter 
    1/2 c  Unsalted butter; melted             1 pt Ice cream; vanilla, coffee, 
     10 tb Kahlua; divided                          - or chocolate chip 
      1 ts Expresso powder                     1 pt Chocolate ice cream 
      3 oz Semi-sweet chocolate; choped      3/4 c  Whipping cream; whipped 
  
  In food processor, place half of cookies, breaking into pieces. Process to 
  make fine crumbs. Repeat with remaining cookies. Add 1/2 cup melted butter 
  and process with on-off pulses, just to blend. Press crumbs evenly onto 
  bottom and up side of 9" pie plate. Press crumbs evenly to rim. Bake at 
  325~ for 10 minutes. Cool completely. In small saucepan, heat 6 tbls Kahlua 
  and expresso powder over low heat until warmed and powder is dissolved. 
  Stir in chocolate and 1 tbls butter and stir until melted and smooth. Cool 
  completely. Transfer vanilla ice cream to electric mixer bowl and allow to 
  soften slightly. Add 2 tbls Kahlua and beat on low speed to blend. Spread 
  over bottom of cooled crust and freeze until firm. Spread cooled chocolate 
  mixture over ice cream in plate. Freeze until firm. Transfer chocolate ice 
  cream to mixer bowl; blend in remaining 2 tbls Kahlua as above. Spread 
  chocolate ice cream over sauce in pie. Freeze until firm. To serve, pipe 
  decorative border of whipped cream around inside edge of pie.