This pie features a chocolate crust, chocolate ice cream, and chocolate sauce, with a few scoops of coffee and vanilla added for contrast.
From Fine Cooking Pies & Crisps, Taunton Press 2012, from the editors and contributors of Fine Cooking.
|1 cup heavy cream||5 tablespoons unsalted butter, melted; more for greasing the pan|
|2 tablespoons light corn syrup||2 pints chocolate ice cream, slightly softened|
|Pinch of table salt||1 pint coffee ice cream, slightly softened|
|8 ounces bittersweet chocolate, finely chopped||1 pint vanilla ice cream, slightly softened|
|6 ounces (about 30) chocolate wafer cookies|
For the Quick Hot Fudge Sauce: Bring the cream, corn syrup, and salt just to a boil in a medium-size heavy saucepan over medium-high heat, whisking until combined. Remove the pan from the heat, add the chocolate, and whisk until smooth. Let cool to a bit warmer than room temperature before using in the ice cream pie. The sauce thickens as it cools; you want it warm enough to drizzle but not so warm that it melts the ice cream.
Position a rack in the middle of the oven and heat the oven to 350°F. Butter a 9-inch Pyrex or metal pie plate.
Put the cookies in a zip-top bag and crush them with a rolling pin (or process in a food processor) until you have fine crumbs. Measure 11/2 cups of crumbs (crush more cookies, if necessary) and put them in a bowl. Add the melted butter and stir until the crumbs are evenly moistened. Transfer to the pie plate and, using your fingers, press the mixture evenly into the bottom and sides (but not on the rim). Bake for 10 minutes. Let cool completely on a wire rack.
Scoop 1 pint of the chocolate ice cream into the cooled crust and spread it evenly with a rubber spatula. Place in the freezer to firm up for about 30 minutes. Remove the pie from the freezer and, working quickly, drizzle 1/2 cup of the room-temperature fudge sauce over the ice cream. Using a small ice cream scoop (11/2 inches in diameter), scoop round balls of the chocolate, coffee, and vanilla ice creams and arrange them over the fudge sauce layer (you may not need all of the ice cream). Drizzle with about 1/4 cup of the remaining fudge sauce, using a squirt bottle if you have one. Freeze until the ice cream is firm, about 2 hours. If not serving right away, loosely cover the pie with waxed paper and then wrap with aluminum foil. Freeze for up to 2 weeks.
To serve, let the pie soften in the refrigerator for 15 to 30 minutes (premium ice cream brands need more time to soften). Meanwhile, gently reheat the remaining fudge sauce in a small saucepan over medium-low heat. Pry the pie out of the pan with a thin metal spatula. (If the pie doesn’t pop out, set the pan in a shallow amount of hot water for a minute or two to help the crust release.) Set the pie on a board, cut into wedges, and serve drizzled with more hot fudge sauce, if you like.
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