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Chocolate Crunch Ice Cream Pie




Source of Recipe


Internet


List of Ingredients




Crunch:
6 oz. semisweet chocolate, chopped
1 1/2 Tbs. vegetable oil
1 9-oz. package chocolate wafer cookies, crushed

Chocolate Crumb Crust:
1 9-oz. package chocolate wafer cookies, crushed to crumbs
6 Tbs. unsalted butter, melted

Chocolate Truffle Sauce:
1/2 cup plus 1 Tbs. whipping cream
1/4 cup unsalted butter, cut into pieces
12 oz. semisweet chocolate, chopped
1 tsp. vanilla extract

1/2 gallon peppermint or mint chip ice cream


Recipe



Crunch:
Line large cookie sheet with waxed paper. Melt chocolate with oil in top of double boiler set over simmering water, stirring until chocolate is smooth. Transfer to medium bowl. Mix in cookie crumbs. Spread chocolate mixture over prepared cookie sheet. Freeze until chocolate mixture is firm, about 10 minutes. chop chocolate crunch into pea-size pieces.

Chocolate Crumb Crust:
Position rack in center of oven and preheat to 325ºF. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix crumbs with 6 Tbs. melted butter in medium bowl until crumbs are evenly moist. Press crumb mixture over bottom and 1 inch up sides of prepared pan. Bake crust 10 minutes. Cool crust completely on rack.

Sauce:
Bring whipping cream and unsalted butter just to simmer in heavy medium saucepan. Remove from heat. Add semisweet chocolate and vanilla extract and whisk until sauce is smooth.

Pie:
Spread half of ice cream in prepared crust. Sprinkle half of chocolate crunch over. Top with remaining ice cream. Sprinkle remaining chocolate crunch over. Freeze pie until just firm, about 1 hour. Wrap pie and freeze overnight. (Can be prepared 1 week in advance; keep frozen.) Let pie stand at room temperature 10 minutes. Warm chocolate sauce. Cut pie into wedges and serve, passing
sauce separately.