CHOCOLATE CHIP ICE CREAM PIE
I got this recipe in the mail sometime ago. I haven't tried it even though it is right up my alley.
Provided by craftymama
Categories Pie
Time 1h25m
Yield 7 serving(s)
Number Of Ingredients 5
Steps:
- butter a 8-ince pie plate.
- in a small mirowave-safe bowl mix chocolate syrup and chocolate chips microwave on high until hot around (40 seconds) mixture should be smooth. set aside 1/4 cup of mixture.
- mix the remaining chocolate mixture and cereal in a medium mixing bowl you are coating the cereal with chocolate. press the mixture over bottom and sides of the pie plate. freeze until firm this should take around 10-15 minutes.
- now combine the chocolate you set aside and the sour cream in a small bowl and mix well. Now on the pie crust spread 1/2 the ice cream in the pie pan. now drizzle about 1/2 the sour cream mixture onto it. top the rest of the ice cream on it and drizzle the remaining sour cream mixture onto it. freeze pie until firm. This should take about an hour.
Nutrition Facts : Calories 159.3, Fat 6, SaturatedFat 3.3, Cholesterol 4.5, Sodium 143.6, Carbohydrate 25.9, Fiber 1.1, Sugar 12.8, Protein 2
CHOCOLATE ICE CREAM PIE
"I keep the ingredients for these frosty chocolate pies on hand during the summer," writes Wendy Bognar of Sparks, Nevada. "They're so quick to assemble. My husband and kids love them."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 pies (8 servings each).
Number Of Ingredients 4
Steps:
- In a large bowl, whisk melted ice cream and pudding mix for 2 minutes. Pour into crusts. Freeze until firm. , Pies may be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Garnish with whipped topping if desired.
Nutrition Facts : Calories 275 calories, Fat 13g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 329mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-BANANA ICE CREAM PIE
Provided by Food Network Kitchen
Time 5h10m
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Pulse the cookies, coconut and butter in a food processor until finely ground. Press into the bottom and halfway up the sides of a 9-inch springform pan. Slice the bananas and arrange in a layer over the crust. Freeze until the crust sets, about 20 minutes. Meanwhile, let the vanilla ice cream soften at room temperature.
- Spread the vanilla ice cream evenly over the banana layer. Freeze until firm, about 2 hours. Let the chocolate ice cream soften at room temperature, then spread over the vanilla layer. Cover with plastic wrap and freeze until firm, at least 2 hours.
- Remove the pie from the freezer 20 minutes before serving. Beat the cream and confectioners' sugar with a mixer until soft peaks form, then spread over the pie. Top with toasted coconut, if desired.
ICE CREAM PIE
This ice cream pie can be kept in the freezer for several days, allowing you to sneak delicious little wedges whenever the need arises! And boy, oh, boy...will the need ever arise. Trust me.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h25m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Make the crust: Preheat the oven to 350 degrees F.
- Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
- Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
- Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
- Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
- Change Things Up!
- Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
- Use any combination of ice cream flavor and candy/nut you'd like!
FROZEN CHOCOLATE PIE
When I serve this dessert to company, they often think it has ice cream in it. It does have a smooth texture like an ice cream pie. I've been making this recipe for years - it's a refreshing end to a meal anytime!
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add cocoa alternately with milk; mix well. Fold in whipped topping. , Pour into pie shell. Freeze for 8 hours or overnight. Sprinkle with chocolate curls or chips if desired. Serve directly from the freezer (pie does not need to be thawed to cut).
Nutrition Facts : Calories 302 calories, Fat 16g fat (10g saturated fat), Cholesterol 18mg cholesterol, Sodium 137mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CHIP ICE CREAM PIE
Make and share this Chocolate Chip Ice Cream Pie recipe from Food.com.
Provided by Tootalltygerlily
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Using butter or vegetable oil (spray oil like PAM can be used), lightly coat bottom and sides of an 8-inch pie plate.
- Combine chocolate chips and syrup in a small microwavable bowl.
- Microwave on HIGH (100% power) until hot, about 45 seconds.
- The chocolate chips will keep their shape even after heating them up.
- Stir mixture until smooth and put aside 1/4 cup of it in reserve for later use.
- Mix remaining chocolate mixture with the cereal in a medium bowl until the cereal is well coated with the chocolate.
- Press cereal mixture over bottom and sides of the prepared pie plate to create a crust.
- Freeze until firm, about 15 minutes.
- Combine reserved chocolate with the sour cream in a small bowl and mix well.
- Spread half the ice cream into the prepared pie plate.
- Drizzle with half the sour cream/chocolate mixture.
- Top with the remaining ice cream and drizzle again with the sour cream/chocolate mixture.
- Freeze pie, covered with plastic wrap, until firm.
- About 1 hour.
- Cut up into slices and serve for dessert.
- Tip: Keep a small bowl or tall glass of hot water handy when you cut the pie.
- Before cutting each slice, dip the knife into the hot water to make it slip easier through the ice cream.
Nutrition Facts : Calories 157.7, Fat 6.4, SaturatedFat 3.6, Cholesterol 3.5, Sodium 124.1, Carbohydrate 24.9, Fiber 1.2, Sugar 12.6, Protein 2
CHOCOLATE MINT PIE
This pie has a chocolate cookie crust and an ice cream filling, but the creme de menthe meringue topping is what makes it special. It is a perfect St. Patrick's Day treat. Vanilla ice cream can be substituted for the mint chocolate chip.
Provided by Jan Bittner
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Combine 1 1/2 cups cookie crumbs and melted butter or margarine. Press firmly over bottom and up the sides of a 9 inch pie pan. Freeze.
- Spread half of softened ice cream in crust. Drizzle 2 tablespoons creme de menthe and sprinkle 1/2 cup cookie crumbs over the ice cream. Repeat. Freeze till firm.
- In a clean bowl, beat egg whites until foamy. Add salt and cream of tartar, and beat until slightly stiff. Gradually beat in sugar until peaks form. Fold in 2 teaspoons creme de menthe. Spread meringue over pie, and seal to edges. Freeze up to 24 hours.
- Just before serving, broil until top is golden.
Nutrition Facts : Calories 541.4 calories, Carbohydrate 56.5 g, Cholesterol 119.6 mg, Fat 29.5 g, Fiber 1.2 g, Protein 7.7 g, SaturatedFat 16.5 g, Sodium 268.2 mg, Sugar 41.5 g
CHOCOLATE ICE-CREAM PIE
Crushed amaretti cookies, which are crisp, sweet, and almond-flavored, form the crust of this pie and are mixed into the ice-cream filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h10m
Number Of Ingredients 4
Steps:
- In a food processor, pulse cookies until crumbs form (3 cups). Remove 3/4 cup crumbs; spread evenly in bottom of prepared pan (see below).
- Add ice cream to crumbs in processor; puree until smooth and combined. Scrape into pan, without disturbing crust; smooth top. Place in freezer (keep level) until solid, 3 hours.
- In a small saucepan, heat heavy cream over high heat until steaming. Remove from heat; whisk in chocolate chips until melted and combined. Let stand until cool but pourable, 5 minutes. Pour over pie; spread to cover top. Cover with plastic wrap; return to freezer until ready to serve, up to 3 days. Before serving, let stand at room temperature, 10 minutes. Release sides of pan. Slice pie with a knife that's been heated under hot water.
CHERRY AND CHOCOLATE ICE CREAM PIE
We took cherry pie to a whole new level as a frozen treat. With a luscious layer of chocolate fudge inside, this is one impressive pie. -Scarlett Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Pulse cookies in a food processor until fine crumbs form. Add butter; process until blended. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Freeze until firm, about 15 minutes. Carefully spread hot fudge topping over bottom of crust. Freeze until firm, about 30 minutes., Combine ice cream and 1 cup cherries; spread over hot fudge. Freeze until firm, about 8 hours., Meanwhile, in a large saucepan, combine water, sugar, cranberry juice concentrate and cornstarch; bring to a boil over medium heat, stirring constantly. Stir in remaining cherries. Reduce heat; simmer, uncovered, until thickened and cherries are soft, about 5 minutes. Remove from heat; if desired, stir in liqueur. Cool completely. , Remove pie from freezer 10 minutes before cutting. Serve with sauce.
Nutrition Facts : Calories 460 calories, Fat 19g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 224mg sodium, Carbohydrate 69g carbohydrate (47g sugars, Fiber 2g fiber), Protein 5g protein.
DEEP CHOCOLATE RASPBERRY ICE CREAM PIE
Make and share this Deep Chocolate Raspberry Ice Cream Pie recipe from Food.com.
Provided by RecipeNut
Categories Pie
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place raspberries (with liquid), sugar, and cornstarch in a medium saucepan and toss.
- until cornstarch is completely dissolved. Place over medium-high heat, bring to a boil, and continue boiling 1 minute to.
- thicken, stirring constantly. Remove from heat, stir in almond extract, and let cool.
- completely.
- Meanwhile, place whipped topping in a medium bowl, sift cocoa over whipped topping, and gently fold in until well.
- blended.
- Spoon half of raspberry mixture evenly over chocolate crust. Gently spoon ice cream.
- on top, being careful not to disturb raspberry mixture. Mound ice cream, then top.
- with whipped topping mixture, spreading evenly over all. Cover loosely with aluminum foil after placing wooden picks around top and sides to prevent wrap.
- from sticking to topping. Freeze until firm, at least 4 hours.
- Meanwhile, make chocolate hearts. Place chocolate chips into small resealable plastic bag. Place bag in a cup of hot.
- tap water 60 seconds or until chocolate chips have melted, squeezing bag with fingers to heat evenly. Cut a very small.
- piece from corner of bag. On a sheet of plastic wrap, squeeze chocolate from bag through cut corner to draw 8 (2-inch).
- hearts. Then fill in heart with chocolate by squeezing and moving bag back and forth,.
- slightly mounding chocolate. Place in freezer at least 30 minutes to firm up.
- To serve, place wedge of pie on dessert plate, and spoon about 2 teaspoons of reserved sauce on side. Carefully remove.
- chocolate hearts from plastic wrap. Place chocolate heart on slice or lean heart at an angle against wedge, with tip in sauce.
- Store any remaining raspberry sauce in refrigerator and ice cream pie and hearts inches.
- freezer.
Nutrition Facts : Calories 498.4, Fat 28, SaturatedFat 13.6, Cholesterol 55.2, Sodium 288.4, Carbohydrate 59.8, Fiber 4.4, Sugar 43.1, Protein 6.6
CHOCOLATE CHIP ICE CREAM PIE
I got the recipe for this pie from my mom, but I changed the crust to cookie dough. Because the crust will harden after being frozen, dip a knife in hot water first, wipe the knife off and then cut. Repeat the process if needed. -Letitia Landis, Rochester, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). Press dough onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 12-16 minutes or until lightly browned. Cool on a wire rack., In a small bowl, combine sour cream and syrup. Spoon half of the ice cream into crust. Cover and freezer for 1 hour. Drizzle with 1/4 cup syrup mixture. Repeat layers. Cover and freeze for 8 hours or overnight.
Nutrition Facts : Calories 340 calories, Fat 17g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 105mg sodium, Carbohydrate 41g carbohydrate (21g sugars, Fiber 0 fiber), Protein 4g protein.
CHOCOLATE FUDGE ICE CREAM PIE
I originally adopted this recipe from the Recipezaar account. It was called Classic Mud Pie but I changed it into my own recipe and it is no longer that 'classic' mud pie, so the name has been updated as well. Cook time does not include freezing time.
Provided by flower7
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Over a double boiler on low heat, combine chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remove from heat, stir in coffee liqueur. Let cool for 10 minutes.
- Spread 1/2 C sauce on bottom and up the sides of the chocolate cookie crust, letting it pool in the bottom. Shake gently to level out. Freeze for 15 minutes.
- In a small bowl, combine cookies and cream ice cream and 1 Tbsp coffee liqueur. Pour over fudge sauce layer in pie pan. Freeze 2 1/2-3 hours.
- Once the first layer is mostly frozen, combine remaining Tbsp coffee liqueur with chocolate ice cream. Pour over first layer of ice cream.
- Freeze several hours or overnight until firm.
- Serve with remaining warm fudge sauce (if you haven't eaten it all already! yum!).
ICE CREAM OREO® COOKIE PIE
My daughter requests this pie for her birthday each year. It is embarrassing how easy it is, despite its popularity with both adults and children!
Provided by cookin'mama
Time 4h20m
Yield 8
Number Of Ingredients 4
Steps:
- Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.
- Stir crushed cookies into softened ice cream. Put ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.
- Pipe whipped topping around the edge of the pie and top with the reserved cookies, standing on end. Freeze for 3 to 8 hours before serving.
Nutrition Facts : Calories 570.1 calories, Carbohydrate 76.3 g, Cholesterol 29 mg, Fat 27.9 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 12.3 g, Sodium 452.4 mg, Sugar 46.7 g
CHOCOLATE COOKIE AND COFFEE ICE CREAM PIE
Steps:
- Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate chips; whisk until chocolate is melted. Whisk in coffee and vanilla. Let sauce cool.
- Microwave coffee ice cream on low setting at 10-second intervals until slightly softened. Spread ice cream evenly in crust. Pour 3/4 cup chocolate sauce over; sprinkle with crushed cookies. Freeze until ice cream is firm, about 20 minutes. Drizzle 1/3 cup sauce over pie. Arrange chocolate ice cream in side-by-side scoops around edge of pie. Wedge 1 whole cookie between each scoop. Freeze pie until firm, at least 2 hours and up to 1 day. Cover and chill remaining sauce.
- Rewarm sauce. Cut pie into wedges. Serve, passing sauce separately.
CHOCOLATE TURTLE ICE CREAM PIE
When the temperature is soaring in Hemet, California, turning on the oven to bake dessert is the last thing Margaret Wilson wants to do. Instead, she relies on fabulous freezer pies like this one. "The chocolaty turtle flavor will wow your family and friends," she promises. "And they'd never believe how easy it is to make!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Set aside 12-16 pecan halves for garnish; chop remaining pecans. In a large bowl, combine the ice cream, 1/4 cup caramel topping and chopped pecans. Spread into pie crust. Cover and freeze for at least 2-1/2 hours. , Remove from the freezer 15 minutes before serving. Garnish with whipped topping, remaining caramel topping and reserved pecans.
Nutrition Facts : Calories 457 calories, Fat 24g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 268mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE DECADENCE ICE CREAM PIE
Categories Chocolate Dairy Dessert Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 13
Steps:
- 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.
CHOCOLATE PEANUT BUTTER ICE CREAM PIE
This is an easy recipe....very little work involved and quick to put together. The major time involved is leaving the pie in the freezer to set! The 6 hours and 15 minutes of freezer time are not included in the prep or cooking time!
Provided by breezermom
Categories Frozen Desserts
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Process cookies and peanuts in a food processor until finely crumbled, Add butter, and process until blended.
- Press crumb mixture into a 9-inch deep-dish pieplate; freeze for 15 minutes.
- Stir together the ice cream and chopped candy; spoon into the piecrust. Freeze for at least 6 hours. Remove from the freezer and let it stand 15 minutes before serving.
- Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and coffee liqueur. Drizzle over pie.
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