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Triple Chocolate Ice Cream Pie

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Serves eight to twelve.

This pie features a chocolate crust, chocolate ice cream, and chocolate sauce, with a few scoops of coffee and vanilla added for contrast.

  • 6 oz. (about 30) chocolate wafer cookies
  • 5 Tbs. unsalted butter, melted; more for greasing the pan
  • 2 pints chocolate ice cream, slightly softened
  • Quick Hot Fudge Sauce, at room temperature
  • 1 pint coffee ice cream, slightly softened
  • 1 pint vanilla ice cream, slightly softened

Position a rack in the middle of the oven and heat the oven to 350°F. Butter a 9-inch Pyrex or metal pie plate.

Put the cookies in a zip-top bag and crush them with a rolling pin (or process in a food processor) until you have fine crumbs. Measure 1-1/2 cups of crumbs (crush more cookies, if necessary) and put them in a bowl. Add the melted butter and stir until the crumbs are evenly moistened. Transfer to the pie plate and, using your fingers, press the mixture evenly into the bottom and sides (but not on the rim). Bake for 10 min. Let cool completely on a wire rack.

Scoop 1 pint of the chocolate ice cream into the cooled crust and spread it evenly with a rubber spatula. Place in the freezer to firm up for about 30 min. Remove the pie from the freezer and, working quickly, drizzle 1/2 cup of the room-temperature fudge sauce over the ice cream. Using a small ice cream scoop (I use a 1-1/2-inch diameter Vollrath #40, available online or at restaurant supply stores), scoop round balls of the chocolate, coffee, and vanilla ice creams and arrange them over the fudge sauce layer (you may not need all of the ice cream). Drizzle with about 1/4 cup of the remaining fudge sauce, using a squirt bottle if you have one. Freeze until the ice cream is firm, about 2 hours. If not serving right away, loosely cover the pie with waxed paper and then wrap with aluminum foil. Freeze for up to two weeks.

To serve, let the pie soften in the refrigerator for 15 to 30 min. (premium ice cream brands need more time to soften). Meanwhile, gently reheat the remaining fudge sauce in a small saucepan over medium-low heat. Pry the pie out of the pan with a thin metal spatula. (If the pie doesn’t pop out, set the pan in a shallow amount of hot water for a minute or two to help the crust release.) Set the pie on a board, cut into wedges, and serve drizzled with more hot fudge sauce, if you like.

nutrition information (per serving):
Size : based on twelve servings; Calories (kcal): 495; Fat (g): fat g 34; Fat Calories (kcal): 309; Saturated Fat (g): sat fat g 20; Protein (g): protein g 7; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 48; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 190; Cholesterol (mg): cholesterol mg 90; Fiber (g): fiber g 3;

Photo: Scott Phillips

Easy to make and really nice with premium ice cream. I used Ben and Jerry's New York Super Fudge Chunk and their Chocolate Chip Cookie Dough brand, because my son prefers chocolate in any form and the nuts provided a different taste contrast and texture.

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