 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
We enjoyed this pie while on a trip to California more than 20 years ago. I came home and developed my own recipe. It's always a hit! Ingredients:
1-1/2 cups chocolate wafer crumbs |
1/3 cup butter, melted |
1 quart chocolate ice cream, softened |
1 quart coffee ice cream, softened |
chocolate sauce: |
2 tablespoons butter |
2 ounces unsweetened chocolate |
1 cup sugar |
1/4 teaspoon salt |
1 can (5 ounces) evaporated milk |
1/2 teaspoon vanilla extract |
whipped cream: |
1 cup heavy whipping cream |
1 tablespoon sugar |
Directions:
1. In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 10 minutes. Cool on a wire rack.
2. In a large bowl, beat chocolate ice cream and coffee ice cream. Spoon into crust. Cover and freeze for 8 hours or overnight.
3. For chocolate sauce, in a small saucepan, melt butter and chocolate over low heat; stir until smooth. Stir in the sugar, salt and evaporated milk. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla. Set aside.
4. Remove pie from the freezer 15 minutes before serving. In a small bowl, beat cream until it begins to thicken. Gradually add sugar; beat until soft peaks form.
5. Drizzle three stripes of chocolate sauce into a pastry bag; carefully add whipped cream. Pipe onto each slice of pie. Serve with remaining chocolate sauce. Yield: 8 servings.
|
|