Spicy Mexican Chocolate Ice Cream Pie

3 c. cinnamon graham cracker crumbs, divided
½ c. butter, melted
¼ t. ground red pepper
1 (4-oz.) semisweet chocolate baking bar, finely chopped
1 (3.5-oz.) pkg. roasted glazed pecan pieces
1 pt. chocolate ice cream, softened
1 pt. coffee ice cream, softened
1 c. whipping cream
¼ c. coffee liqueur (your favorite)

1. Preheat oven 350.
2. Stir together 2 ½ c. graham cracker crumbs, butter and red pepper.
3. Firmly press mixture on bottom and up sides of lightly greased 9” pie plate.
4. Bake 10-12 minutes or until lightly browned.
5. Cool completely.
6. Stir together semisweet chocolate, pecan pieces and rest of graham cracker crumbs. Set aside ½ c. of this mixture to top the pie when done.
7. Spread chocolate ice cream in bottom of cooled crust.
8. Top with remaining chocolate pecan mixture. Freeze 30 minutes.
9. Spread coffee ice cream over the chocolate mixture.
10. Cover and freeze at least 8 hours.
11. Beat whipping cream and coffee liqueur with electric mixer until stiff peaks form.
12. Spread whipped cream mixture over pie and sprinkle with reserved ½ c. chocolate pecan mixture.
13. Cover and freeze at least 2 hours or until whipped topping is firm.
14. Let stand 10 minutes before serving.