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.
- 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
- 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.
Originally published as Chocolate Chip Ice Cream Pie in Simple & Delicious June/July 2012, p40
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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