Best Chocolate Fudge Cream Pie Recipes

Chocolate-Cherry Ice Cream Pie with Hot Fudge Sauce image

Yield Makes 8 servings

Number Of Ingredients 12

Sauce
1 cup whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Crust and filling
30 chocolate wafer cookies (about 7 ounces), broken into pieces
5 tablespoons unsalted butter, cut into 1/2-inch cubes
3/4 pound fresh Bing cherries, pitted, coarsely chopped
1/4 cup sugar
1 tablespoon brandy (optional)
1/8 teaspoon almond extract
1 quart purchased vanilla ice cream, slightly softened
1/2 cup (about 3 ounces) miniature semisweet chocolate chips

Steps:

For sauce:
Bring whipping cream to simmer in heavy medium saucepan; remove from heat. Add chopped chocolate; whisk until smooth.
For crust and filling:
Preheat oven to 350°F. Grind cookies in processor until coarse crumbs form. Add butter and blend until crumbs cling together and are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until slightly puffed and darker, about 10 minutes. Cool crust on rack. Combine cherries, sugar and brandy, if desired, in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature.
Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream mixture into prepared crust. Cover pie and freeze. (Sauce and pie can be prepared 3 days ahead. Cover and refrigerate sauce. Keep pie frozen.)
Rewarm sauce over low heat. Cut pie into wedges; serve with sauce.

Chocolate Fudge Ice Cream Pie image

Provided by flower7

Categories Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1 (6 ounce) chocolate cookie pie crust
1 1/2 cups semi-sweet chocolate chips
3 tablespoons butter
1/2 cup heavy cream (whipping cream)
1 tablespoon coffee-flavored liqueur
1 pint cookies & cream ice cream, softened
1 pint chocolate ice cream, softened (I used double chocolate with fudge chunks)
2 tablespoons coffee-flavored liqueur, divided

Steps:

Over a double boiler on low heat, combine chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remove from heat, stir in coffee liqueur. Let cool for 10 minutes.
Spread 1/2 C sauce on bottom and up the sides of the chocolate cookie crust, letting it pool in the bottom. Shake gently to level out. Freeze for 15 minutes.
In a small bowl, combine cookies and cream ice cream and 1 Tbsp coffee liqueur. Pour over fudge sauce layer in pie pan. Freeze 2 1/2-3 hours.
Once the first layer is mostly frozen, combine remaining Tbsp coffee liqueur with chocolate ice cream. Pour over first layer of ice cream.
Freeze several hours or overnight until firm.
Serve with remaining warm fudge sauce (if you haven't eaten it all already! yum!).

Chocolate Fudge Cream Pie image

Provided by Linda Woodham @fancygran

Categories Pies

Number Of Ingredients 7

2 small boxes chocolate fudge instant pudding mix
1 - deep dish pie shell (graham cracker,shortbread or pastry {cooked)
1 can(s) sweetened condensed milk
1 quart(s) whipping cream
1 cup(s) milk
1/3 cup(s) confectioners' sugar
1 teaspoon(s) vanilla extract

Steps:

Filling:
In large bowl mix- sweetened milk, pudding mix, 1 cup whipping cream, and 1 cup milk. Beat with mixer until pudding is well mixed.
pour in pie crust.
Topping: 1 deep dish pie: 2 cups whipping cream, beat until it starts to thicken, add confectioner sugar, beat to stiff peaks. Spread on top of pie.
refrigerate for 2-3 hours before severing.