Preheat oven to 350 degrees. Stir together 2 ½ cups cinnamon graham cracker crumbs, ½ cup melted butter, and ¼ tsp. ground red pepper; firmly press mixture on bottom and up sides of a lightly greased 9-inch pie plate.
Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Cool completely on a wire rack (about 30 minutes). Makes 1 (9-inch) crust.
Ice Cream Pie
Stir together semisweet chocolate, pecan pieces, and ½ cup cinnamon graham cracker crumbs. Reserve ½ cup chocolate-pecan mixture to top pie.
Spread chocolate ice cream in bottom of prepared crust; top with remaining chocolate-pecan mixture. Freeze 30 minutes. Spread coffee ice cream over chocolate mixture. Cover and freeze 8 hours.
Beat whipping cream and coffee liqueur at medium speed with an electric mixer until stiff peaks form. Spread whipped cream mixture over pie; sprinkle with reserved ½ cup chocolate-pecan mixture. Cover and freeze 1 hour or until whipped cream is firm. Let stand 10 to 15 minutes before serving.
***Recipe reprinted with permission from Scooped: Ice Cream Treats, Cheats, and Frozen Eats.For a kid-friendly version of this pie, omit the red pepper in the crust and substitute a teaspoon of vanilla for the coffee liqueur in the whipped topping.For a no-bake version, use a premade cookie or graham cracker crust.