22 chocolate creme-filled cookies, crushed
3 tablespoons of unsalted butter
1 quart coffee ice cream, softened
1 quart fudgy chocolate ice cream, softened
2 tablespoons coffee liquor
2 tablespoons brandy (optional)
2 tablespoons instant cofee
Crush 22 chocolate creme-filled cookies partially, then pulverize in food processor until it's fine crumbs. Add 3 tablespoons of melted unsalted butter and mix until it comes together. Press mixture into a 9-inch pie plate (I recommend using a deep dish pie plate).
Mix together the rest of the ingredients, making sure that the instant coffee crystals completely dissolve. Pour the mixture into the pie crust and freeze.
