Time 42m Number Of Ingredients 7 Steps:
Preheat oven to 350F. Grease a 9-inch pie pan and set aside. Add unsweetened chocolate and butter in a saucepan over low heat. Stir until the chocolate and butter melts completely and remove from heat. Whisk in sugar, flour, vanilla and eggs. Pour batter into pie pan and bake for 27 minutes. Serve warm with desired toppings.
Yield Makes 10 servings Number Of Ingredients 13 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.
Time 4h45m Yield 8 Number Of Ingredients 10 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.
Time 20m Yield 8 servings. Number Of Ingredients 10 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.
Time 5h30m Yield 8 Number Of Ingredients 5 Steps:
Heat oven to 350°F. In food processor bowl with metal blade, combine vanilla wafers and 1/2 cup of the cashews; process until finely ground. Add butter; process just until crumbly. Press mixture in bottom and up side of 9-inch glass pie pan. Bake at 350°F. for 10 to 12 minutes or until edges are light golden brown. Refrigerate crust for 20 minutes or until completely cooled. Spread 1 pint of the ice cream in cooled crust. Spoon or drizzle 1/2 cup of the ice cream topping over ice cream. Freeze about 30 minutes or until partially frozen. Top pie with remaining pint ice cream, spreading evenly. Freeze at least 4 hours or until firm. To serve, let pie stand at room temperature for 15 minutes. Cut into wedges; place on individual dessert plates. Top with remaining ice cream topping and cashew halves.
Time 4h50m Yield 10 Number Of Ingredients 5 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.
Time 30m Yield 8 serving(s) Number Of Ingredients 8 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!).
Time 55m Yield 8 Number Of Ingredients 8 Steps:
Mix butter, 3 tablespoons corn syrup, and brown sugar together in a saucepan; bring to a boil. Remove from heat and stir in rice cereal. Transfer and press mixture into a 9-inch pie pan. Freeze until firm, 15 to 20 minutes. Stir peanut butter, 1/4 cup fudge sauce, and 1 teaspoon corn syrup together in a bowl. Spread half the peanut butter mixture onto the crust. Return to freezer until set, 10 to 15 minutes. Pour the remaining half of peanut butter mixture into the fudge sauce jar; stir well. Refrigerate peanut butter fudge sauce until firm, 10 to 15 minutes. Spoon and pack ice cream into crust; freeze until firm, 10 to 15 minutes. Pour peanut butter chocolate sauce into a microwave-safe bowl; heat in microwave until warm, 30 seconds to 1 minute. Serve alongside pie.
Yield Makes 8 servings Number Of Ingredients 12 Steps:
For sauce: Bring whipping cream to simmer in heavy medium saucepan; remove from heat. Add chopped chocolate; whisk until smooth. For crust and filling: Preheat oven to 350°F. Grind cookies in processor until coarse crumbs form. Add butter and blend until crumbs cling together and are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until slightly puffed and darker, about 10 minutes. Cool crust on rack. Combine cherries, sugar and brandy, if desired, in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature. Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream mixture into prepared crust. Cover pie and freeze. (Sauce and pie can be prepared 3 days ahead. Cover and refrigerate sauce. Keep pie frozen.) Rewarm sauce over low heat. Cut pie into wedges; serve with sauce.
Time 10m Yield 2 pies (8 servings each). Number Of Ingredients 4 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.
