Preparation:
Early in day or up to 1 week ahead:
Preheat oven to 375F degrees. In blender at high speed or in food processor with knife blade attached, blend chocolate wafers to fine crumbs. In small saucepan oven low heat, melt 1/2 cup butter. In 9-inch pie plate with fork, mix chocolate-wafer crumbs and melted butter. With hands, press mixture onto bottom and up side of pie plate. Bake 10 minutes. Cool crust completely on wire rack.
Meanwhile, place vanilla ice cream in refrigerator to soften slightly.
Carefully spread vanilla ice cream into crust; freeze until firm, about 1 1/2 hours.
In 2-quart saucepan over medium heat, heat cocoa, 2/3 cup sugar, 1/3 cup cream, and 3 tablespoons butter until mixture is smooth and boils, stirring frequently. Remove from heat; stir in 1 teaspoon vanilla extract. Cool fudge sauce to room temperature.
Pour fudge sauce over vanilla ice cream. Return pie to freezer; freeze until firm, at least 1 hour.
Place coffee ice cream in refrigerator to soften slightly. Carefully spread coffee ice cream over fudge sauce. Return pie to freezer.
In small bowl, with mixer at medium speed, beat reaming heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla extract until soft peaks form. With metal spatula, spread whipped-cream mixture over pie.
Garnish pie with chocolate curls. Return pie to freezer, uncovered; freeze until firm, about 3 hours.
If not serving pie on the same day, wrap frozen pie with foil or plastic wrap and freeze until ready to serve. |
