Ginger Rum Ice Cream Pie

Directions

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   FOR CRUST:
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   1. Place oreos, coffee crystals (rub between your hands to make the crystals smaller)and PULSE until the white stuff is blended into the cookies.
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   2. Place in a bowl and drizzle melted butter over the cookie crumbs and mix with a spoon until all the cookied crumbs are moist (not drenched). YOU MAY NOT NEED ALL THE BUTTER. Cookie crumbs are moist enough when you press them against the side of the bowl and they stay.
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   3. Press cookie crumbs all around bottom and sides of a 9-inch pie pan.
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   4. Bake at 350 F for about 8 minutes.
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   5. Cool completely.
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   FOR THE FILLING:
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   1. Empty ice cream into a large bowl and allow to soften (not get runny).
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   2. Take the coffee grounds and put them in your hands. Rub your hands together to make the coffee crystals smaller as you are adding them to the ice cream.
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    3. Add the pinch of giner (about 1/4 t).
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    4. Pour a little bit of rum into the ice cream mixture (about 1/4 C or to taste). Substitute rum flavoring to taste if not using rum.
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    5. Stir the mixture until well mixed and taste it. Add rum to desired taste, but don't add too much or it won't freeze (catch 22, right?).
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    6. When it tastes just perfect, pour the mixture into your crust and freeze.
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    7. Any leftover filling freezes great in a freezer-safe container - makes a great snack!