Categories: Dessert

Ingredients

• 1 1/2 cups chocolate wafer crumbs (about 25 wafers)
• 1/4 cup butter or margarine, melted
• 1/4 cup rum or 1 tsp rum flavoring
• 2 tbsp chopped crystallized ginger or 1/4 tsp ground ginger
• 2 tsp instant coffee
• 1 quart vanilla ice cream, slightly softened

Directions

1. Heat oven to 350 degrees. Mix crumbs and butter; reserve 1 to 2 tbsp crumb mixture for topping. Press remaining mixture firmly and evenly against bottom and side of 9-inch pie plate. Bake until set, 8 to 10 minutes. Cool.

2. Stir rum, ginger and instant coffee into softened ice cream; pour into pie shell. Freeze uncovered until firm, about 4 hours. Wrap and label; freeze up to 3 weeks.

3. *15 minutes before serving, unwrap pie and let stand at room temperature for easier cutting.

4. Apricot-Almond Ice-Cream Pie: Substitute 1/2 cup diced roasted almonds and 1/2 cup apricot preserves for the ginger and coffee.

5. Banana Ice-Cream Pie: Substitute 2 bananas, mashed and 1/4 cup frozen orange juice concentrate, thawed, for the rum, ginger and coffee.

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