PIE
24 Chocolate Chip Cookies * Coffee Ice Cream
1/4 c Melted Butter
TOPPING
4 ts Water 2 tb Light Corn Syrup
2 tb Butter 1 oz Unsweetened Chocolate
2 oz Semi Sweet Chocolate
Combine the cookie crumbs with the melted butter and press into a 10″
greased pie pan. Freeze. Fill the crust with ice cream and refreeze.
Topping: In a saucepan, stir water, syrup and butter until mixture
boils; add chocolate and stir until melted. Remove from heat and
cool thoroughly. Pour topping over frozen pie and return to freezer
until ready to serve.
Yields
8 servings