Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 219g / 7.7oz Chocolate cookie crumbs

  2. 1/3 cup 65g / 2 1/3oz Butter or margarine - melted

  3. 1 1/4 cups 137g / 4.8oz Semisweet chocolate morsels

  4. 1 cup 237ml Evaporated milk

  5. 1 cup 237ml Miniature marshmallows

  6. 1/8 teaspoon 0.6ml Salt

  7. 1 Vanilla ice cream - divided

  8. 16 Pecan halves - toasted Caramel sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Stir together chocolate cookie crumbs and butter; press into a deep-dish 9 inch pie plate and freeze 15 minutes. Combine chocolate morsels and next 3 ingredients in a heavy saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat, and set aside to cool. Spread 2 cups ice cream into prepared crust; cover and freeze 30 minutes. Pour half of chocolate mixture over ice cream layer; cover and freeze 30 minutes. Repeat procedure with remaining ice cream and chocolate mixture. Cover and freeze. Press pecan halves into top of pie. Serve with caramel sauce. Makes 1 (9-inch) pie. Kitchen Express: Substitute 1 (8-inch) chocolate piecrust for chocolate cookie crumbs and butter. Southern Living Website


Send feedback