4 oz. chocolate wafer cookies
7 tbsp. butter
1 1/2 qt. coffee ice cream, softened
1/3 c. unsweetened cocoa powder
2/3 c. granulated sugar
1 1/3 c. heavy cream
1 tsp. vanilla extract

GARNISH:

2 sq. (1 oz. each) semi-sweet chocolate

Preheat the oven to 375 degrees. In a blender container or food processor, crush the chocolate wafers to fine crumbs. Melt 4 tablespoons of the butter in a small saucepan over low heat. Add the crumbs and mix well. With hands, press the crumb mixture onto the bottom and sides of a 9 inch pie plate. Bake for 10 minutes. Cool crust completely on a wire rack. Carefully spread the ice cream onto the cooled crust. Freeze until firm, about 1 1/2 hours.

In a 2 quart saucepan over medium heat, cook and stir the cocoa, sugar, 1/3 cup of the cream and remaining 3 tablespoons butter until the mixture is boiling. Remove from the heat. Stir in the vanilla. Cool the mixture slightly. Pour the chocolate mixture over the ice cream and return the pie to the freezer. Freeze until firm, at least 1 hour.

With the palm of your hands, slightly soften the chocolate squares. Make chocolate curls with a vegetable peeler. When ready to serve, beat the remaining cream in a small bowl until soft peaks form. Spread the whipped cream over the pie. Garnish with the chocolate curls.