1 Oreo cookie pie crust (or make your own)
1.5 qt. softened coffee ice cream (I use Edy's)
1 recipe of hot fudge sauce (see below)
pecan or almonds
Homemade Hot Fudge Sauce:
12 oz (1 1/2 cups) evaporated milk
2 cups powered sugar
2/3- 1 cup chocolate chips (semi-sweet)
1/2 cup (1 stick) butter (no substitutes, please)
Mix ingredients together in 1 1/2 qt. pan. Bring to a boil and then boil 8 minutes until smooth and glossy and thick enough for hot fudge (if you over cook it you will make fudge!). Take off heat and add 1 tsp. vanilla and stir to incorporate. Cool.
Place oreo cookie crust in freezer til firm. Place softened ice cream in crust and refreeze for about 4 or 5 hours. Heat hot fudge (or make it right before serving) and pour over each slice of ice cream pie, top with toasted almonds or pecans (my favorite is pecans). You can also top with whipped cream for additional fat and sugar!
Serves 8 people with leftover fudge sauce to enjoy later!