| 1 | In food processor, place half of cookies, breaking into pieces. |
| 2 | Process to make fine crumbs. |
| 3 | Repeat with remaining cookies. |
| 4 | Add ?cup melted butter and process with on-off pulses, just to blend. |
| 5 | Press crumbs evenly onto bottom and up side of 9" pie plate. |
| 6 | Press crumbs evenly to rim. |
| 7 | Bake at 325°F for 10 minutes. |
| 8 | Cool completely. |
| 9 | In small saucepan, heat 6 tbls kahlua and expresso powder over low heat until warmed and powder is dissolved. |
| 10 | Stir in chocolate and 1 tbls butter and stir until melted and smooth. |
| 11 | Cool completely. |
| 12 | Transfer vanilla ice cream to electric mixer bowl and allow to soften slightly. |
| 13 | Add 2 tbls kahlua and beat on low speed to blend. |
| 14 | Spread over bottom of cooled crust and freeze until firm. |
| 15 | Spread cooled chocolate mixture over ice cream in plate. |
| 16 | Freeze until firm. |
| 17 | Transfer chocolate ice cream to mixer bowl; blend in remaining 2 tbls kahlua as above. |
| 18 | Spread chocolate ice cream over sauce in pie. |
| 19 | Freeze until firm. |
| 20 | To serve, pipe decorative border of whipped cream around inside edge of pie |
