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THE RECIPE
Serving: 10 peoples
Ingredients
Three kinds of ice cream (all
chocolate), chocolate sauce, and a chocolate cookie
crust make this a chocoholic’s dream come true.
For crust
1 1/2 cups finely ground or crushed chocolate wafer
cookies (about 7 ounces)
6 tablespoons (3/4 stick) unsalted butter, melted
For bittersweet chocolate sauce
3/4 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons light corn syrup
8 ounces bittersweet (not unsweetened) or semisweet
chocolate, chopped
1 teaspoon vanilla extract
2 pints chocolate-chocolate chip ice cream
1 pint chocolate fudge brownie ice cream
1 pint cookies-and-cream ice cream
2 ounces good-quality white chocolate (such as
Lindt or Baker’s), chopped
METHOD
Make crust:
Preheat oven to 325°F. Butter 9-inch-diameter metal
pie pan or glass pie dish. Mix cookie crumbs and
melted butter in bowl until crumbs are evenly
moistened. Press crumb mixture firmly onto bottom and
up sides of prepared pan. Bake until crust is set,
about 10 minutes. Cool completely.
Make bittersweet chocolate sauce:
Combine cream, butter, and corn syrup in medium
saucepan. Bring to simmer. Remove from heat. Add
bittersweet chocolate; let stand 1 minute. Whisk until
melted and smooth. Stir in vanilla. Let stand at room
temperature until cool and slightly thickened, about
20 minutes.
Place alternate scoops of chocolate-chocolate chip
ice cream, chocolate fudge brownie ice cream, and
cookies-and-cream ice cream in single layer in cooled
crust. Drizzle 1/2 cup chocolate sauce over ice cream.
Freeze pie until sauce sets, about 10 minutes. Top pie
with scoops of remaining ice cream, alternating
flavors and mounding in center. Drizzle 1/3 cup sauce
over. Freeze pie until firm, at least 2 hours. (Can be
prepared 5 days ahead. Cover tightly and keep frozen.
Cover and refrigerate remaining chocolate sauce.)
Stir white chocolate in top of double boiler set
over barely simmering water just until melted and
smooth. Using small spoon, drizzle white chocolate in
thin lines over ice cream pie. Freeze until white
chocolate is firm, about 10 minutes. Stir bittersweet
chocolate sauce over low heat just until warm. Serve
pie with warm chocolate sauce.
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