Triple Chocolate Ice Cream Pie

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

SERVES: 8 t o 1 2

INGREDIENTS:

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

QUICK HOT FUDGE SAUCE

• 1 cup heavy cream
• 2 Tbs. light corn syrup
• Pinch of table salt
• 8 oz. bittersweet chocolate, finely chopped (to yield about 1 1/3 cups)

INSTRUCTIONS:

1. Position a rack in the middle of the oven and heatthe oven to 350°F. Butter a 9-inch Pyrex or metal pie plate.
2. Putthe 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 11/2 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.
3. 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 minutes. Let cool completely on a wire rack.
4. Scoop 1 pint ofthe 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 minutes.
5. Remove the pie from the freezer and, working quickly, drizzle 1/2 cup of room-temperature fudge sauce over the ice cream. Using a small ice cream scoop (1 1/2-inch diameter), 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).
6. 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 2 weeks.
7. To serve, let the pie soften in the refrigerator for 15 to 30 minutes (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).
8. Set the pie on a board, cut into wedges, and serve drizzled with more hot fudge sauce, if you like.

FOR FUDGE SAUCE

1. Bring the cream, corn syrup, and salt just to a boil in a medium-size heavy saucepan over medium-high heat, whisking until combined.
2. Remove the pan from the heat, add the chocolate, and whisk until smooth.
3. Let cool to a bit warmer than room temperature before using in the ice cream pie.
4. The sauce thickens as it cools; you want it warm enough to drizzle but not so warm that it melts the ice cream.Yields  1 1/2 cups.

PER SERVING:

495CALORIES | 7g PROTEIN | 48g CARB | 34g TOTALFAT | 20g SAT FAT |
6g MONOFAT | 1g POLYFAT | 90mg CHOL | 190mg SODIUM | 3g FIBER