Fudge Ribbon Ice Cream Pie

"A delicious ice cream pie with plenty of ingredients you can substitute for your own personal preferences. I got the original from an old Better Homes and Gardens New Cook Book."
 
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Ready In:
47mins
Ingredients:
12
Yields:
1 pie
Serves:
8
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ingredients

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directions

  • For Graham-Cracker Crust:

  • Combine graham-cracker crumbs, sugar, and butter or margarine, melted; mix.
  • Press firmly into 9- inch pie plate.
  • Bake at 375°F for 6 to 9 minutes or until edges are browned; cool.
  • For unbaked crust, chill 45 minutes; fill.
  • For Ice Cream Pie:

  • In saucepan, combine chocolate and evaporated milk.
  • Cook and stir over low heat till chocolate is melted, about 15 minutes.
  • Stir in the sugar and butter.
  • Cook over medium heat till thickened, 5 to 8 minutes longer, stirring occasionally.
  • Stir in vanilla.
  • Cool.
  • Spoon HALF of the ice cream in the cooled pastry shell.
  • Cover with HALF the cooled chocolate sauce; freeze.
  • Repeat with the remaining ice cream and sauce.
  • Cover and freeze overnight or till firm.
  • Remove pie from freezer.
  • Spread whipped topping over chocolate layer; seal to edge.
  • Drizzle top with honey.
  • Enjoy.

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