Coffee Parfait Pie
|Coffee ice cream||3 Pint|
|Unflavored gelatin||21 Gram|
|Golden rum||1⁄3 Cup (5.33 tbs)|
|Instant coffee||1 Tablespoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Prepared graham cracker pie shell||9 Inch|
|Chocolate syrup||1⁄2 Cup (8 tbs)|
Remove ice cream from freezer to room temperature.
Sprinkle gelatin into rum in a 1 cup measure to soften for 5 minutes.
Combine instant coffee and water in a small saucepan, bring to boiling.
Add softened gelatin; stir until completely dissolved.
Turn ice cream into a large bowl.
Beat with electric mixer at high speed, until smooth.
Pour gelatin in, all at once, while beating constantly and guiding mixture into beater with rubber spatula (Mixture sets softly, almost at once.) Spoon into pie shell, mounding high in center, or pipe through a pastry bag fitted with a decorative tip, as pictured.
Chill until ready to serve.
Just before serving, drizzle chocolate syrup over top and garnish with pecans, if you wish.