Chocolate Chip Ice Cream Pie Recipe

Chocolate Chip Ice Cream Pie Recipe photo by Taste of Home

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I got the recipe for this pie from my Mom, but I changed the crust to cookie dough. Because the crust will harden after being frozen, a great way to cut through the pie layers is to dip a knife in hot water first, wipe the knife off and then cut. Repeat the process if needed.

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Chocolate Chip Ice Cream Pie Recipe

Prep: 10 min. Bake: 15 min. + freezing

Yield: 8 Servings

10 15 25

Ingredients

1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1/4 cup sour cream
1/4 cup chocolate syrup
1 quart chocolate chip ice cream, softened

Directions

Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). Press dough onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 12-16 minutes or until lightly browned. Cool on a wire rack.
In a small bowl, combine sour cream and syrup. Spoon half of the ice cream into crust. Cover and freezer for 1 hour. Drizzle with 1/4 cup syrup mixture. Repeat layers. Cover and freeze for 8 hours or overnight. Yield: 8 servings.

Nutritional Facts 1 slice equals 340 calories, 17 g fat (9 g saturated fat), 37 mg cholesterol, 105 mg sodium, 41 g carbohydrate, trace fiber, 4 g protein.

Originally published as Chocolate Chip Ice Cream Pie in Simple & Delicious June/July 2012, p40