Ice Cream Cone Pie

Directions

1. 1
   Preheat oven to 350°.
2. 2
   Place almonds on baking sheet and toast, stirring occasionally until lightly browned (10 to 12 minutes). Cool completely.
3. 3
   Crush cones into small pieces using rolling pin and waxed paper.
4. 4
   Place almonds and chopped cones in a medium size bowl.
5. 5
   Stir chocolate chips and butter in small, heavy saucepan over low heat until melted.
6. 6
   Pour over cones, stirring to coat evenly.
7. 7
   Press 1/3 of crumb mixture evenly over bottom of 9-inch pie plate.
8. 8
   Spread half of the ice cream over.
9. 9
   Repeat with 2 more layers of crumbs and ice cream, ending with crumbs on top; press down on crumbs with hands to help adhere.
10. 10
    Cover with foil and freeze until firm.
11. 11
    The pie may be frozen up to 1 month, if desired.