Deep Chocolate Raspberry Ice Cream Pie

Name: Deep Chocolate Raspberry Ice Cream Pie
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 serving(s)
Ingredients: 2 cups frozen unsweetened raspberries, thawed (reserve juice); 3 tablespoons granulated sugar; 1 teaspoon cornstarch; 1/4 teaspoon almond extract; 2 cups whipped topping; 1 1/2 tablespoons cocoa powder; 1 chocolate cookie pie crust; 6 cups mocha ice cream or 6 cups chocolate ice cream; 3/4 cup semi-sweet chocolate chips

Submitted by RecipeNut

"Chocolate and Raspberry, YUMMY! Need I say more?"

Download

Ready In:: 4hrs 20mins
Ingredients:: 9
Serves:: 8

ingredients

2 cups frozen unsweetened raspberries, thawed (reserve juice)
3 tablespoons granulated sugar
1 teaspoon cornstarch
¹⁄₄ teaspoon almond extract
2 cups whipped topping
1 ¹⁄₂ tablespoons cocoa powder
1 chocolate cookie pie crust
6 6 cups mocha ice cream or 6 cups chocolate ice cream
³⁄₄ cup semi-sweet chocolate chips

directions

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.