Mexican Chocolate Ice-cream Pie

Ingredients

• 4 oz bittersweet chocolate finely chopped
• 0.5 cup butter melted
• 1 pt ice-cream chocolate shell softened
• 0.3 cup rum / brandy / coffee liqueur 
• 3 cups graham cracker crumbs whole divided ( 22 crackers)
• 0.3 teaspoon ground pepper red
• 1 pt whipped cream softened
• 3.5 oz pecans 
• 1 cup whipping cream 

Equipment

• oven
• wire rack
• hand mixer

Directions

1. Preheat oven to 35
2. Stir together 2 1/2 cups cinnamon graham cracker crumbs and next 2 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9-inch pie plate.
3. Bake 10 to 12 minutes or until lightly browned. Cool completely on a wire rack (about 30 minutes).
4. Stir together semisweet chocolate, pecan pieces, and remaining 1/2 cup cinnamon graham cracker crumbs. Reserve 1/2 cup chocolate-pecan mixture to top pie.
5. Spread chocolate ice cream in bottom of prepared crust; top with remaining chocolate-pecan mixture. Freeze 30 minutes.
6. Spread coffee ice cream over chocolate mixture. Cover and freeze 8 hours.
7. Beat whipping cream and coffee liqueur at medium speed with an electric mixer until stiff peaks form.
8. Spread whipped cream mixture over pie; sprinkle with reserved 1/2 cup chocolate-pecan mixture. Cover and freeze 1 hour or until whipped cream is firm.
9. Let stand 10 to 15 minutes before serving.