Cream De Cacao Pie
- 1 qt. coffee ice cream
- 9-inch graham cracker pie shell
- 1 pt. pistachio, butter pecan or vanilla ice cream
- 1/4 c. dark creme de cacao or chocolate syrup
- Soften coffee ice cream slightly.
- Pack into pie shell, freeze until firm, at least 1 hour.
- At serving time, place a scoop of pistachio on each serving and drizzle 1 to 2 tablespoons creme de cacao.