Black-Bottom Ice Cream Pie

  • Reprinted with permission from Sweet Home by Rebecca Miller, Kyle Books copyright (c) 2012
Total Time:
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Prep:
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Inactive Prep:
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Cook:
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Yield:
Serves 8
Level:
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Ingredients

CRUST:
  • 1 1/4 cups finely crushed chocolate cookie crumbs (about 25 cookies, such as Famous Chocolate Wafers)
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
    FILLING:
    • 2 ounces unsweetened chocolate
    • 6 tablespoons water
    • 1/2 cup sugar
    • 3 tablespoons unsalted butter
    • 1/4 teaspoon salt
    • 1/2 teaspoon pure vanilla extract
    • 1 quart mint chocolate-chip ice cream (or your favorite flavor)
    • 1/4 cup chocolate cookie crumbs (about 5 wafer cookies)

    Directions

    Make the crust:
    Preheat the oven to 375 degrees F.

    Put the cookie crumbs, melted butter, and sugar in a bowl and stir to combine.

    Press the mixture firmly into a 9-inch pie plate, being sure to cover the sides of plate too. Bake for 5 minutes. Remove from the oven and let cool completely.

    Meanwhile, make the filling:

    In a small saucepan over medium-low heat, combine the chocolate, water, sugar, butter, and salt. Cook, stirring constantly, until the chocolate has melted. Continue to cook for another 1 minute, or until the mixture has thickened slightly. Do not allow it to boil. Remove from the heat and stir in the vanilla extract.

    Pour the sauce over the cooled pie crust and place it in the refrigerator to chill for at least 1 hour.

    Once the sauce has firmed in the crust, soften the ice cream slightly so it will be easy to scoop and spread evenly into the pie crust. Fill the crust with the softened ice cream. Sprinkle the top with the cookie crumbs and freeze the pie for at least 2 hours, or until firm.

    Reprinted with permission from Sweet Home by Rebecca Miller, Kyle Books copyright (c) 2012

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