Fudge Ribbon Ice Cream Pie |
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Prep Time: 30 Minutes Cook Time: 17 Minutes |
Ready In: 47 Minutes Servings: 6 |
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A delicious ice cream pie with plenty of ingredients you can substitute for your own personal preferences. I got the original from an old Better Homes and Gardens New Cook Book. Ingredients:
1 1/4 cups fine graham cracker crumbs |
1/4 cup sugar |
6 tablespoons butter or 6 tablespoons margarine |
2 ounces unsweetened chocolate squares |
1 (6 ounce) can evaporated milk (2/3 cup) |
1 cup sugar |
2 tablespoons butter or 2 tablespoons margarine |
1 teaspoon vanilla |
1 quart ice cream (i use haagen-dazs honeybee) |
9 inches baked pastry shells, cooled |
1 (8 ounce) container whipped topping |
honey |
Directions:
1. For Graham-Cracker Crust:.
2. Combine graham-cracker crumbs, sugar, and butter or margarine, melted; mix.
3. Press firmly into 9- inch pie plate.
4. Bake at 375°F for 6 to 9 minutes or until edges are browned; cool.
5. For unbaked crust, chill 45 minutes; fill.
6. For Ice Cream Pie:.
7. In saucepan, combine chocolate and evaporated milk.
8. Cook and stir over low heat till chocolate is melted, about 15 minutes.
9. Stir in the sugar and butter.
10. Cook over medium heat till thickened, 5 to 8 minutes longer, stirring occasionally.
11. Stir in vanilla.
12. Cool.
13. Spoon HALF of the ice cream in the cooled pastry shell.
14. Cover with HALF the cooled chocolate sauce; freeze.
15. Repeat with the remaining ice cream and sauce.
16. Cover and freeze overnight or till firm.
17. Remove pie from freezer.
18. Spread whipped topping over chocolate layer; seal to edge.
19. Drizzle top with honey.
20. Enjoy.
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