Instructions: In small saucepan, cook evaporated milk, butter, chocolate and sugar over low heat, stirring constantly, 10-15 minutes until thick as pudding

(before it cools). Cool completely. Spoon ice cream into pie crust and spread in even layer. Spread chocolate mixture over ice cream. Place pie in freezer. Beat cream with mixer until soft peaks form when beaters are lifted. With mixer running, add kahlua and beat until blended and stiff peaks form. Spread over chocolate mixture. Cover pie with plastic lid; freeze at least 4 hours. About 15 minutes before serving, remove lid; sprinkle pie with nuts and refrigerate to soften ice cream slightly.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.