Devils Food Ice Cream Pie Recipes

Steps:

• Coarsely chop cookies. Place cookie pieces in the bottom of an 8-inch springform pan with removable side. In a small bowl, whisk together peanut butter and hot water until smooth. Drizzle evenly over cookies.
• Top with banana slices. Carefully spoon ice cream evenly over all in pan; spread ice cream until smooth on top. Cover with plastic wrap and freeze for 8 hours or until firm.
• Let stand at room temperature for 10 minutes before serving. Remove side of pan; cut pie into 12 wedges. Drizzle fudge topping over wedges.

Steps:

• Bring the cream, sugar and vanilla to a low boil in a large saucepan.
• Meanwhile, pour the milk into a pie plate or shallow bowl and sprinkle with the gelatin in an even layer. Let sit until the gelatin looks completely damp, like wet sand.
• When the cream just reaches a boil, remove it from the heat and immediately add the chocolate, stirring to mix through. Let sit for a few minutes to melt the chocolate.
• Lightly coat an 8-inch springform pan with nonstick spray. Pulse the cookies in a food processor until very fine, almost powdery. Add the cookie crumbs to a large bowl and mix in the butter with a wooden spoon until the mixture holds together when pinched. Transfer the crust mixture to the prepared springform and pat evenly into the bottom and sides of the pan. Set aside.
• Whisk the hot cream and melted chocolate until smooth. Add the gelatin mixture, stirring well to melt the gelatin. Let cool slightly before pouring the filling through a sieve into the crust. Freeze for at least 2 hours or overnight. (To freeze for more than a day, wrap the entire springform in plastic wrap and then foil, and freeze for up to 1 month.)
• Top with whipped cream before serving.

Steps:

• 1. Break cookies into 1/2-inch pieces. (You may want to coat your fingertips with cooking spray to reduce the stickiness when handling cookies.) Place cookie pieces in bottom of a 9-inch deep dish pie pan.2. Place peanut butter and water in a medium microwaveable bowl, cover with plastic wrap, and cook on HIGH setting for 20 seconds. Remove from microwave, whisk until completely smooth, and drizzle evenly over cookies.3. Top with banana slices and carefully spoon ice cream evenly over all. Cover with plastic wrap and place in freezer until firm, about 8 hours. 4. At time of serving, drizzle chocolate syrup over all.EXCHANGES2 Carbohydrate1 FatNUTRITION FACTSCalories 191 Calories from Fat 55Total Fat 6 g Saturated Fat 3 gCholesterol 20 mgSodium 112 mgTotal Carbohydrate 32 g Dietary Fiber 1 g Sugars 18 gProtein 5 g

Steps:

• Coarsely chop cookies. Place cookie pieces in the bottom of an 8-inch springform pan.
• Whisk together the peanut butter and the hot water in a small bowl until smooth. Drizzle evenly over the cookie crumbles.
• Top with banana slices and carefully spoon ice cream evenly over all. Add the rest of the ice cream, spreading until smooth and even.
• Cover with plastic wrap and freeze until firm, at least 8 hours.
• Before serving, let stand at room temperature for 15 minutes. Remove the sides of the pan. Plate and then drizzle chocolate syrup over each piece.