1 (8 1/2 oz.) pkg. chocolate wafers
butter
1 1/2 pt. coffee ice cream, softened
1/3 c. cocoa
Sugar
1 1/3 c. heavy or whipping cream
Vanilla extract
2 squares semi-sweet chocolate, for garnish

Blend chocolate wafers to fine crumbs. In small saucepan over low heat, melt 1/2 cup butter. In 9 inch pie plate with fork, mix well the crumbs with butter. With hands, press in bottom and sides of pie plate. Bake at 375 degrees for 10 minutes. Cool crust completely on wire rack. Carefully spread coffee ice cream into crust. Freeze until firm for 1 1/2 hours.

In 2 quart saucepan over medium heat, cook cocoa, 2/3 cup sugar, 1/3 cup heavy cream, and 3 tablespoons butter until smooth and boils. Remove from heat. Stir in 1 teaspoon vanilla. Cool mixture slightly; pour over coffee ice cream. Return pie to freezer; freeze until firm for 1 hour.

To serve, in small bowl with mixer at medium speed, beat remaining heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla until soft peaks form. With small metal spatula, spread whipped cream mixture over pie. Soften chocolate squares with heat of hand and with vegetable peeler, make chocolate curls. Makes 8-10 servings.