Mocha Almond Ice Cream Pie

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READY IN: 5hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare crust by combining softened butter and brown sugar in a medium bowl.
  • Beat until fuffy.
  • Beat in vanilla and egg yolk.
  • Gradually blend in flour until mixture is combined.
  • Blend in finely chopped chocolate.
  • Press mixture evenly and firmly over bottom and sides of a 9 inch pie pan.
  • Pierce bottom in several places with a fork.
  • Bake crust in a preheated 375* oven until lighltly browned, about 12-14 minutes.
  • Cool in a wire rack at least 30 minutes.
  • Prepare filling: Mix almonds, brown sugar and melted butter.
  • Add 1/4 cup of the coarsely chopped chocolate and mix lightly.
  • Spread half of the softened ice cream in the cooked, cooled crust.
  • Sprinkle evenly with half of the almond mixture.
  • Cover with remaining ice cream,then remaining almond mixture, then place in freezer.
  • Place remaining 1/4 cup coarsely chopped chocolate in top of double boiler over hot (not boiling) water, until melted.
  • Stir in salad oil.
  • Remove partially frozen pie from the freezer.
  • Drizzle melted chcolate over the pie, dribbling from a spoon, or cone of rolled paper to pipe it on.
  • Return pie to freezer.
  • When top is set,cover with foil and freeze until firm, at least 4 more hours.
  • To serve, remove pie from freezer about 30 minutes before cutting.
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