1 (8 1/2 ounce) package chocolate wafer cookies, crushed
1/2 cup butter, melted
1/4 cup chopped pecans
1 tablespoon coffee liqueur
1 quart coffee ice cream, softened
1 cup chilled whipping cream
2 tablespoons granulated sugar
1 tablespoon Irish whiskey
1 teaspoon instant espresso powder
Chocolate coffee bean candies

Preheat oven to 350 degrees F.

Mix crumbs, butter, pecans and liqueur. Press into 9-inch pie pan. Bake about 8 minutes. Cool. Freeze 1 hour.

Spread ice cream evenly in crust. Freeze until ice cream is set.

Beat whipping cream to soft peaks. Add sugar, whiskey and espresso powder and whip until stiff. Spoon into pastry bag with large star tip. Pipe decoratively over ice cream. Garnish with candies. Freeze 8 hours or overnight.