Coffee Liqueur Cream Pie

This is the no-bake frozen pie that makes you look like a genius. A chocolate wafer crust holds a double layer of ice cream, both spiked with coffee liqueur, with crushed toffee candy bars hiding in the middle like buried treasure.

Chocolate ice cream goes down first, then the toffee crunch, then Kahlua-laced vanilla ice cream on top. Freeze it overnight, pipe on some whipped cream, and drizzle a little extra coffee liqueur over each slice when you serve it.

It’s the dessert equivalent of a standing ovation, and it took you 30 minutes of actual work.

Chef Tips

• Freeze between layers. Give the chocolate ice cream layer a solid hour in the freezer before adding the vanilla. This keeps the layers distinct instead of muddling together.
• Crush the toffee bars in the wrapper. A few good whacks with a rolling pin while they’re still sealed saves cleanup and keeps pieces from flying everywhere.
• Let the pie sit for 5 minutes before slicing. A brief rest on the counter makes cutting much easier and prevents the crust from shattering.