This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Kahlua Pie

3 9-inch graham-cracker-crumb crusts
1/2 gallon chocolate ice cream
1/2 gallon vanilla ice cream
1/2 cup Kahlua or other coffee-flavor liqueur, divided
Chocolate sauce
Chopped nuts

Soften chocolate ice cream in large bowl; blend in 1/4 cup liqueur. Divide between the graham-cracker crusts, smoothing surfaces; freeze firm. Soften vanilla ice cream in large bowl; blend in remaining 1/4 cup liqueur. Spread on top of chocolate ice cream frozen in pie shells, smoothing surfaces. Return to freezer and freeze firm, at least 4 hours. To serve, cut in wedges and top with chocolate sauce and chopped nuts. Makes 3 pies, 6 to 8 servings each. To store pies longer than 4 hours, seal each airtight in foil or another suitable material or container.