Ingredients

• 1/2 cup semisweet chocolate chips, melted
• 1 purchased chocolate cookie crust
• 1 1/2 pints coffee ice cream, slightly softened
• 1 1/4 cups firmly packed light brown sugar
• 2/3 cup light corn syrup
• 2/3 cup whipping cream
• 1/4 cup (1/2 stick) unsalted butter
• 1/8 teaspoon salt

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Instructions

1. Spread melted chocolate over bottom of crust. Freeze until set, about 5 minutes. Spoon ice cream into crust; smooth top. Freeze until very firm, about 4 hours. (Can be prepared 4 days ahead.)
2. Serve pie with Hot Caramel Sauce.
3. To make Hot Caramel Sauce: Combine brown sugar, corn syrup, whipping cream, butter and salt in heavy medium saucepan. Stir over low heat until sugar dissolves, about 4 minutes. Increase heat to medium-high. Boil sauce without stirring until mixture registers 238°F (soft-ball stage) on candy thermometer, about 11 minutes. Cool slightly. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat, stirring constantly.) Makes about 2 cups.
4. Combine brown sugar, corn syrup, whipping cream, butter and salt in heavy medium saucepan. Stir over low heat until sugar dissolves, about 4 minutes. Increase heat to medium-high. Boil sauce without stirring until mixture registers 238°F (soft-ball stage) on candy thermometer, about 11 minutes. Cool slightly. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat, stirring constantly.) Makes about 2 cups.