Method

Heat the oven to 400°F.  In a m4dium bowl, mix crust ingredients with a wooden spoon until a dough forms.  Using fingers, press the dough firmly and evenly against the bottom and side of a 9-inch glass pie plate.  Bake 12 to 15 minutes or until light brown.  Cool completely on cooling rack, about 45 minutes.

Meanwhile, place 1 pint of ice cream in the refrigerator about 30 minutes until slightly softened.

Spread the softened ice cream in the cooled pie crust, using the back of a tableware tablespoon.  Cover; freeze about 1 hour or until firm.

Meanwhile, place the other pint of ice cream in the refrigerator about 30 minutes until slightly softened.

Spread the hot fudge topping over ice cream in pie crust.  Carefully spread remaining pint of softened ice cream over topping.  Cover; freeze at least 2 hours until ice cream is firm, but no longer than 2 weeks.

'To serve, let pie stand at room temperature about 10 minutes before cutting.  Garnish with chocolate-covered coffee beans.

Serves: 8

Reprinted with permission from © General Mills, Minneapolis, Minnesota.  Betty Crocker Baking Basics, published by Wiley Publishing, Inc. click for book review

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