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Prep Time: 180 Minutes Cook Time: 10 Minutes |
Ready In: 190 Minutes Servings: 8 |
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This is from Maida Heatter's Chocolate Desert Cookbook. Prep time includes freezing the crust and re-freezing after completion. Ingredients:
7 1/2 ounces oreo cookies (21 cookie sandwiches) |
1/4 cup sweet butter, melted |
2 pints coffee ice cream (or any flavor you prefer) |
1 ounce unsweetened chocolate square |
2 ounces semi-sweet chocolate baking squares |
1 tablespoon water, plus |
1 1/2 teaspoons water |
2 tablespoons light corn syrup |
1 1/2 tablespoons sweet butter, cut into bits |
Directions:
1. Line 9 inch ovenproof glass pie plate with foil, covering the rim.
2. Set aside.
3. Break the cookies into pieces and in processor blend until crumbs are fine (you should have 1 3/4 cups).
4. Mix with melted butter and press firmly into pan.
5. Place in freezer for several hours or overnight.
6. Soften ice cream slightly and carefully remove foil from bottom of frozen crust.
7. Place crust on plate and fill with ice cream, mounding it higher in the center.
8. Return to freezer until ice cream is very firm.
9. Bring water corn syrup and butter to a boil.
10. Add chocolate and remove from heat at once.
11. Stir until chocolate is melted and mix is smooth Set aside to cool to room temperature.
12. Pour the cool glaze over the frozen ice cream to cover the top completely- be careful not to let any run over the sides of the crust.
13. If it is necessary to spread the glaze, do it quickly before it hardens.
14. It will be very thin.
15. When the glaze is frozen firm, the pie may be wrapped.
16. airtight and frozen for a reasonable time.
17. Serve as is or with sweet whipped cream flavored with liquor and/or toasted nuts.
18. Also good with hot fudge sauce!
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