Pies & Pastries
dark chocolate wafers
-- (8 1/2-oz size
butter or margarine,
coffee ice cream
-----chocolate fudge sauce-----
unsweetened swiss chocolate
butter or margarine
toasted sliced almonds
Crush wafers and mix with 1/4 cup butter. Press into 9-inch pie pan to
form crust. Chill thoroughly or bake at 350F 7 minutes, then chill. Pack
ice cream into chilled crust, smoothing surface. Freeze until firm.
(Freezing before adding sauce is essential to keep fudge from slipping
off.) To make fudge sauce, melt chocolate and 1/2 cup butter together.
Remove from heat and blend in milk alternately with powdered sugar. Bring
to boil over medium heat, stirring constantly. Cook, stirring, 8 minutes
or until thickened and creamy. Remove from heat and stir in vanilla. Pour
3/4 cup sauce evenly over frozen pie and freeze until ready to serve. To
serve, top with dollops of whipped cream and sprinkle with almond slices.
Store remaining sauce in refrigerator and use as desired.
Note: Canned fudge sauce is used by restaurants, but you may use the one
given here or any other recipe.
(C) 1992 The Los Angeles Times
By "Lloyd A. Carver" <firstname.lastname@example.org> on Jan 5, 1996