Halloween Ice Cream Pie
Having a Halloween party for kids? This is sure to be a hit. (Adults may like it, too!)
1 1/3 cups crushed chocolate cookie crumbs
1/4 cup butter, melted
1 package (6 oz.) semi-sweet chocolate pieces
3/4 cups evaporated milk
1 teaspoon grated orange rind
1 pint vanilla ice cream
1 pint orange sherbet
With a rolling pin and board, crush chocolate wafers into fine crumbs. In a bowl, mix crumbs and melted butter. Pack crumbs into the bottom and sides of a 9-inch pie pan. Chill crust in freezer for thirty minutes to firm up.
In a saucepan, place the chocolate pieces, evaporated milk, and grated orange rind. Place over heat and cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and let cool to room temperature.
Pour about one-third of the sauce into the bottom of the chilled crust. Arrange alternate tablespoonfuls of ice cream and sherbet over the sauce. Pour on another third of the sauce, and cover with remaining ice cream and sherbet, reversing the pattern so each serving will have both ice cream and sherbet.
Spoon remaining sauce over top and freeze until firm, at least several hours or overnight. Take from freezer about twenty minutes before serving. If desired, decorate each slice with a Halloween candy. Makes one 9-inch pie (about eight servings).
1 1/3 cups crushed chocolate cookie crumbs
1/4 cup butter, melted
1 package (6 oz.) semi-sweet chocolate pieces
3/4 cups evaporated milk
1 teaspoon grated orange rind
1 pint vanilla ice cream
1 pint orange sherbet
With a rolling pin and board, crush chocolate wafers into fine crumbs. In a bowl, mix crumbs and melted butter. Pack crumbs into the bottom and sides of a 9-inch pie pan. Chill crust in freezer for thirty minutes to firm up.
In a saucepan, place the chocolate pieces, evaporated milk, and grated orange rind. Place over heat and cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and let cool to room temperature.
Pour about one-third of the sauce into the bottom of the chilled crust. Arrange alternate tablespoonfuls of ice cream and sherbet over the sauce. Pour on another third of the sauce, and cover with remaining ice cream and sherbet, reversing the pattern so each serving will have both ice cream and sherbet.
Spoon remaining sauce over top and freeze until firm, at least several hours or overnight. Take from freezer about twenty minutes before serving. If desired, decorate each slice with a Halloween candy. Makes one 9-inch pie (about eight servings).
posted by Nightowl | 10/15/2006
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