Chocolate Ice Cream Pie

by Rachel on December 3, 2012

Chocolate Ice Cream Pie

Everyone should know how to make ice cream pie. I say this for two reasons. First, nothing is better to eat than ice cream pie. Second, nothing is easier to make than ice cream pie. I mean really. All you have to do is make a cookie crust. You also need to know how to “soften” ice cream. This is not a challenging cooking skill. It involves removing the ice cream from the freezer and setting it on the kitchen counter. I am assuming that most of you can do this. Pretty much any flavor of ice cream will work. It is essential that you leave yourself enough time to freeze the pie solid after you make it. Mushy pie is much less appealing than firm pie.

Pie Crust

  • ¾ cup toasted pecans, finely ground (I do this on the pulse setting of my Cuisinart)
  • ¾ cup graham cracker crumbs (I do this in my Cuisinart as well)
  • 6 tablespoons melted butter
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon

Pie Filling

  • 3 pints chocolate ice cream
  • 3 tablespoons dark chocolate shavings

Preheat oven to 375 degrees.

Mix together all of the pie crust ingredients. Press into the sides and bottom of a 10-inch pie pan. Bake in the oven for 7 minutes. Remove and cool.

Once your piecrust is cool, remove the ice cream from your freezer and allow it to soften slightly. You don’t want it to melt, or when it re-freezes it will be icy. Gently press the softened ice cream into your piecrust. You want to push down so that you get a solid pie. Sprinkle the chocolate shavings over the top of the ice cream. Freeze in a cold freezer for a minimum of four hours. Can be made a day ahead. When you serve the pie you’ll find that the first slice is the hardest to remove all in one piece. Once you get the first piece out you should be able to remove the rest relatively easily. Better quality ice cream will make this a more elegant dessert. I use McConnell’s Ice Cream. Haagen Dazs would be fine, or any local higher end ice cream.

{ 1 comment… read it below or add one }

Steve Wright December 3, 2012 at 12:48 pm

Hi Rachel, I really like the blog and you recipes, I couldn’t find a way to contact you on here, but I wanted to email you about the possibility of featuring one of your recipes on my website , this is a popular site that gets over 100,000 unique visitors a month. If you are interested can you please contact me at the email address I have left on the post. Hope to speak son. steve

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