Java Mud Pie

This was absolutely delicious! It consisted of my two favorite things: coffee and chocolate. It got that wonderful java flavor from both the ice cream and from the hint of coffee in the ganache. The crust was also exactly how it should be - crunchy, and not too thin. I also lightened the ganache a bit, so the chocolate topping is not too rich. It all balanced out quite nicely to create a superb ice cream pie!

Crust:
30 chocolate cookie wafers (I used Nabisco Famous Chocolate Wafers)
1/2 stick unsalted butter, melted

Ganache:
4 oz. semi-sweet chocolate
1/4 C skim milk
1/4 C strong-brewed coffee, cooled
1 T unsalted butter, melted

1 quart reduced-fat coffee ice cream

Preheat oven to 350* F.

Place the cookies in the food processor. Process until the crumbs are about the size of a pea. Add the melted butter, and process until finely ground. Scoop the crumbles into a pie plate, press firmly. Bake for 10 minutes, then let cool.

After the crust has cooled, place in the freezer for 30 minutes. Transfer the ice cream from the freezer to the fridge so that it can soften.

To create the ganache, bring the milk and coffee to a simmer in a saucepan over medium heat. Place the chocolate in a small, heat-proof bowl, then pour the milk and coffee mixture over the chocolate, and let stand for 5 minutes. Add the melted butter and stir until smooth.

Remove the ice cream from the fridge and scoop into a bowl. Stir the ice cream until it is easily spreadable but not liquidy. Remove the pie plate from the freezer, and spread the ice cream over the crust in a single, smooth layer. Pour the warm (but not hot!) ganache over the ice cream. Freeze for 3 hours, then enjoy!