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Mocha Sundae Pie
Author/Submitted by:
Servings: 10
Categories:
Chocolate
/
Desserts
/
Pies & Pastries
Ingredients:
dorothy cross tmpj72b 18
oreo cookies 1/3
c
melted unsalted butter 2
oz
unsweetened chocolate 2
tb
unsalted butter 1/2
c
sugar 1
cn
evaporated milk,
(7 oz)
1
qt
coffee or mocha almond
fudge ice cream,
softened
1
c
heavy cream 2
tb
powdered sugar 2
tb
kahlua 1/2
c
chopped nuts
Directions:
Lightly butter a 9-inch springform pan. Crush the cookies. Stir in the
melted butter and mix well. Press into the prepared pan. Chill until
firm. In a heavy saucepan, melt the chocolate with the butter over low
heat. Stir in the sugar. Slowly pour in the evaporated milk. Cook over
high heat for 5 to 10 minutes, or until thickened. Transfer to a bowl
and chill. Fill the shell with the ice cream, smoothing evenly. Chill
in the freezer until the ice cream is firm. Spread with the chocolate
sauce. Return to the freezer. Whip the cream with the sugar and Kahlua
until firm. Spread over the pie. Sprinkle with the chopped nuts. Freeze
until firm, about 4 hours. Let stand for 5 minutes before serving.
Source: San Francisco Encore Cookbook Reformatted for MealMaster by:
CYGNUS, HCPM52C .
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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