Trim about 12 sponge fingers to fit base of a 20cm (8in) loose-bottomed sandwich tin lined with clingfilm or a reusable alternative. Dip biscuits in liqueur and fit into tin base. Halve rest of biscuits and use to line sides of tin, dipping in liqueur before you place them cut-side down around edge. Freeze for 15 minutes to firm up.
Meanwhile, remove ice cream from freezer to soften. Using a spoon, spread over sponge finger lining and freeze for at least 4 hours or until frozen.
Heat espresso and maple syrup in a small pan over a high heat. Bring to the boil and cook for a few minutes until syrupy. Cool. Remove pie from freezer 10 minutes before serving and transfer from tin onto a flat plate. Drizzle coffee syrup over and sprinkle with chopped coffee beans. Cut into wedges to serve.
Use Tia Maria or Kahlua for the liqueur. Decorate with grated chocolate, if you prefer.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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