Crispy Crust Ice Cream Pie

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Crispy Crust Ice Cream Pie

Yield: 8 servings

Ingredients:

  • 1 cup semi-sweet chocolate morsels
  • 3 teaspoons butter
  • 2 cups puffed rice cereal
  • 1 quart dulce de leche ice cream, softened
  • 1 cup heavy cream
  • 1/4 cup confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup chocolate syrup
  • 1 cup glazed pecans

Directions:

  1. In microwave or in top of double boiler, melt chocolate and butter. Gently stir in cereal until completely coated with chocolate. Press evenly into bottom and sides of a 9-inch pie pan. Place in freezer about 15 minutes or until set. With spatula, spread ice cream evenly into crust; freeze 4 hours to overnight or until ice cream is very firm.
  2. About 1 hour before serving, with electric mixer, whisk cream, sugar and vanilla extract to soft peaks.
  3. Spread on top of ice cream; place in freezer until cream is firm.
  4. To serve, cut pie into 8 wedges and place each wedge on a dessert plate.
  5. Drizzle each wedge with 2 tablespoons chocolate syrup and sprinkle with 2 tablespoons glazed pecans.

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