2/3 pkg. (8 1/2 oz.) dark chocolate wafers
4 tbsp. unsalted butter, melted
1/2 gal. coffee ice cream, softened for 10 minutes at room temperature
3/4 c. chocolate Fudge Sauce (from recipe below or store bought)
1 c. heavy cream
2 tbsp. confectioners' sugar
Sliced or slivered almonds, toasted

Crush the chocolate wafers in a blender or processor and turn into mixing bowl. Stir in the melted butter. Press crumb mixture evenly over the bottom and sides of a 9 inch pie pan. Freeze crust for 30 minutes or until well chilled and firm. Pack ice cream into chilled crust, shaping it in a slight mound. Refreeze until firm (this is a must or the topping will slide off).

When ice cream is solid again, pour Chocolate Fudge Sauce evenly over top of pie, spreading it if necessary. Return pie to freezer until ready to serve. Before serving, using a chilled bowl and chilled beaters, beat heavy cream with confectioners' sugar until stiff peaks form. Refrigerate. Serve pie topped with whipped cream and sprinkled with almonds that have been toasted for about 8 minutes in a 400 degree oven. Makes 8 servings.

CHOCOLATE FUDGE SAUCE:

5 sqs. unsweetened chocolate (preferably Swiss)
1/4 lb. butter
1 (5 oz.) can evaporated milk
3 c. confectioners' sugar
1 1/4 tsp. vanilla extract

Over hot water in a double boiler, melt chocolate and butter. Remove from heat and mix in evaporated milk alternately with sugar. Bring to a boil over medium heat, stirring constantly. Cook, stirring frequently, about 8 minutes or until thickened and creamy. Remove from heat and stir in vanilla. Keep refrigerated. Use as needed. Makes 3 cups.