NEW MEXICAN ICE CREAM PIE

1 1/2 c. chocolate chip cookie crumbs
3 tbsp. unsalted butter, melted
1 qt. good quality coffee ice cream
6 (1.2 oz.) Heath toffee candy bars
1 (6 oz.) pkg. chopped pecans, toasted
1 c. whipping cream
3 tbsp. vanilla sugar

Crush 12-18 medium-size chocolate chip cookies or enough to equal 1 1/2 cups of crumbs. Add melted butter and press mixture onto the bottom and up the sides of a springform pan. Freeze.

Soften the ice cream by scooping it into the bowl of a food processor and letting it stand a minute or two.

Crush candy with a rolling pin until it's in 1/2-inch chunks--not too fine. Add to ice cream along with 1/2 cup of the toasted pecans and process just until combined. Working quickly, pour into frozen crust, sprinkle with reserved pecans and freeze hard until serving time.

Whip cream with vanilla sugar until stiff. Cover and refrigerate.

KAHLUA CHOCOLATE SAUCE:
3 sq. unsweetened chocolate
1/2 c. half and half
1 1/2 c. sugar
1/4 c. unsalted butter
Pinch salt
1 tsp. vanilla
1/4 tsp. cinnamon
1 oz. Kahlua

Melt chocolate and butter in double boiler, slowly add the half & half, then add the rest of the ingredients.

To serve, slice pie into serving pieces, top each piece with whipped cream and drizzle with sauce.