Purchased toffee crunch candy is a real convenience for this dessert.
2 recipes Chocolate Truffle Sauce (see recipe)
Chocolate Crumb Crust (see recipe)
1 qt. Chocolate ice cream softened slightly
2 Cups Crushed Toffee Crunch candy, such as Almond Roca (about 11 ounces)
1 qt. Coffee ice cream, softened slightly
Stir 2 cups chocolate sauce in heavy medium saucepan over low heat until just warm. Spread 1 cup warm chocolate sauce in prepared crust. Spread chocolate ice cream over sauce. Sprinkle with 1 cup crunched toffee candy. Drizzle 1/2 cup warm chocolate sauce over candy. Spread coffee ice cream over. Sprinkle remaining crushed toffee candy over. Drizzle 1/2 cup warm chocolate sauce over candy. Freeze pie until just firm, about 1 hour. Wrap pie and freeze overnight. (can be prepared 2 days ahead; keep frozen. Cover and refrigerate remaining sauce.)
Let pie stand at room temperature 10 minutes. Stir remaining sauce in heavy medium saucepan over low heat until just warm. Cut pie into wedges and serve, passing sauce separately.
