Chocolate Fudge Ice Cream Pie Recipes

Steps:

• Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
• Lower the oven temperature to 325 degrees F (165 degrees C).
• Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
• Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.

Steps:

• Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Line pie crust with foil; fill with pie weights or dried beans.
• Bake 8 minutes. Remove weights and foil; bake 5 to 7 minutes longer or until golden brown. Cool completely on cooling rack, about 15 minutes.
• Meanwhile, in large microwavable bowl, microwave chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in condensed milk with whisk until smooth; let stand 2 minutes. Fold half of the whipped topping into chocolate mixture until blended; pour mixture into crust.
• Cover and refrigerate 4 to 8 hours. Spread remaining whipped topping over pie; garnish with raspberries.

Steps:

• In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute.
• Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.
• Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.

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!).

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.

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.

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.

Steps:

• Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
• Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
• Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
• Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
• In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
• Bake in preheated oven for 30 to 40 minutes. Serve hot.