Fudge Ice Cream Pie Easy Recipes

NO-BAKE PEANUT BUTTER-FUDGE ICE-CREAM PIE RECIPE

Steps:

• Stir together cereal, finely chopped peanuts, and butter in a medium bowl. Press mixture into bottom and up sides of a lightly greased 9-inch glass pie plate. Freeze until solid, 15 to 30 minutes.
• Microwave peanut butter in a small microwave-safe bowl on HIGH until melted and smooth, about 30 seconds. Let stand at room temperature 10 minutes, stirring occasionally.
• Place ice cream in the bowl of a heavy-duty stand mixer; beat on medium-low until smooth, about 30 seconds. Drizzle peanut butter into ice cream, beating on low just until incorporated, about 30 seconds.
• Spread ice cream mixture into frozen pie shell. Cover and freeze until firm, 8 hours, or up to 24 hours.
• Before serving, remove pie from freezer, and leave out at room temperature 10 minutes. Meanwhile, beat cream and vanilla with an electric mixer on medium-high speed until foamy, about 30 seconds. Gradually add powdered sugar, beating until soft peaks form, 30 seconds to 1 minute. Spread whipped cream evenly over pie. Drizzle with fudge topping, and sprinkle with coarsely chopped peanuts.

CHOCOLATE FUDGE ICE CREAM PIE

Steps:

• Over a double boiler on low heat, combine chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remove from heat, stir in coffee liqueur. Let cool for 10 minutes.
• Spread 1/2 C sauce on bottom and up the sides of the chocolate cookie crust, letting it pool in the bottom. Shake gently to level out. Freeze for 15 minutes.
• In a small bowl, combine cookies and cream ice cream and 1 Tbsp coffee liqueur. Pour over fudge sauce layer in pie pan. Freeze 2 1/2-3 hours.
• Once the first layer is mostly frozen, combine remaining Tbsp coffee liqueur with chocolate ice cream. Pour over first layer of ice cream.
• Freeze several hours or overnight until firm.
• Serve with remaining warm fudge sauce (if you haven't eaten it all already! yum!).

FUDGE PIE

Steps:

• Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
• Lower the oven temperature to 325 degrees F (165 degrees C).
• Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
• Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.

FUDGE SUNDAE PIE

Steps:

• In a large saucepan, combine 1/4 cup corn syrup, butter and brown sugar. Bring to a boil; cook and stir for 1 minute., Remove from the heat; stir in cereal until blended. Press into a greased 9-in. pie plate., In a small bowl, combine the peanut butter, hot fudge topping and remaining corn syrup. Set aside 1/3 cup for topping. Spread remaining mixture over crust; sprinkle with half of the peanuts. Top with frozen yogurt. Freeze, covered, for 6 hours or until firm. , Warm reserved peanut butter mixture; drizzle over pie. Sprinkle with remaining peanuts. Let stand at room temperature for 5 minutes before cutting.

HEATH BAR ICE CREAM PIE WITH HOT FUDGE SAUCE

Steps:

• Mix together the chocolate crumbs and the butter and pat onto the bottom of a 13X9X2 inch pan.
• Place in freezer to firm up while preparing filling.
• Remove Heath Bars from refrigerator and crush into smallish pieces.
• Soften ice cream and mix with the crushed candy bars.
• Carefully spread the ice cream over the crumb crust, cover with foil and freeze overnight.
• Sauce: In a double boiler, melt chocolate chips and butter, stirring often.
• Add sugar and evaporated milk and cook until thickened,stirring, about 8 minutes.
• Remove from heat and add vanilla.
• Serve warm over squares of ice cream pie.
• Sauce can be made ahead.
• Refrigerate until needed and slowly warm again to serve.
• Note: This sauce keeps well, refrigerated, and is nice to have on hand for instant desserts.