Fudge Ribbon Ice Cream Pie

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READY IN: 47mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Graham-Cracker Crust:
  • Combine graham-cracker crumbs, sugar, and butter or margarine, melted; mix.
  • Press firmly into 9- inch pie plate.
  • Bake at 375°F for 6 to 9 minutes or until edges are browned; cool.
  • For unbaked crust, chill 45 minutes; fill.
  • For Ice Cream Pie:
  • In saucepan, combine chocolate and evaporated milk.
  • Cook and stir over low heat till chocolate is melted, about 15 minutes.
  • Stir in the sugar and butter.
  • Cook over medium heat till thickened, 5 to 8 minutes longer, stirring occasionally.
  • Stir in vanilla.
  • Cool.
  • Spoon HALF of the ice cream in the cooled pastry shell.
  • Cover with HALF the cooled chocolate sauce; freeze.
  • Repeat with the remaining ice cream and sauce.
  • Cover and freeze overnight or till firm.
  • Remove pie from freezer.
  • Spread whipped topping over chocolate layer; seal to edge.
  • Drizzle top with honey.
  • Enjoy.
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