FUDGE PIE
If you love chocolate you'll love this pie.
Provided by Debbie Rowe
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
- Lower the oven temperature to 325 degrees F (165 degrees C).
- Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
- Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 39.5 g, Cholesterol 77 mg, Fat 20.5 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 9.7 g, Sodium 216.7 mg, Sugar 25.2 g
TRICIA'S FANTASTIC FUDGE PIE
Great pie for chocolate lovers. Very rich. Easy and delicious! Serve hot with vanilla ice cream and a sprinkling of nuts if desired.
Provided by Tricia Oxford
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
- In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
- Bake in preheated oven for 30 to 40 minutes. Serve hot.
Nutrition Facts : Calories 425.5 calories, Carbohydrate 51.1 g, Cholesterol 77 mg, Fat 24.4 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 12.5 g, Sodium 202.2 mg, Sugar 38 g
FUDGE RIBBON ICE CREAM PIE
A delicious ice cream pie with plenty of ingredients you can substitute for your own personal preferences. I got the original from an old Better Homes and Gardens New Cook Book.
Provided by 849910
Categories Pie
Time 47m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- For Graham-Cracker Crust:.
- Combine graham-cracker crumbs, sugar, and butter or margarine, melted; mix.
- Press firmly into 9- inch pie plate.
- Bake at 375°F for 6 to 9 minutes or until edges are browned; cool.
- For unbaked crust, chill 45 minutes; fill.
- For Ice Cream Pie:.
- In saucepan, combine chocolate and evaporated milk.
- Cook and stir over low heat till chocolate is melted, about 15 minutes.
- Stir in the sugar and butter.
- Cook over medium heat till thickened, 5 to 8 minutes longer, stirring occasionally.
- Stir in vanilla.
- Cool.
- Spoon HALF of the ice cream in the cooled pastry shell.
- Cover with HALF the cooled chocolate sauce; freeze.
- Repeat with the remaining ice cream and sauce.
- Cover and freeze overnight or till firm.
- Remove pie from freezer.
- Spread whipped topping over chocolate layer; seal to edge.
- Drizzle top with honey.
- Enjoy.
Nutrition Facts : Calories 684.2, Fat 40.5, SaturatedFat 21.7, Cholesterol 91.2, Sodium 404, Carbohydrate 77.1, Fiber 2.4, Sugar 53.2, Protein 8.3
CHOCOLATE FUDGE ICE CREAM PIE
I originally adopted this recipe from the Recipezaar account. It was called Classic Mud Pie but I changed it into my own recipe and it is no longer that 'classic' mud pie, so the name has been updated as well. Cook time does not include freezing time.
Provided by flower7
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
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!).
THE EASIEST OREO FUDGE ICE CREAM PIE
With just five ingredients, this is the easiest ice cream pie that both kids and adults enjoy. Cook time is for freezing.
Provided by Chris from Kansas
Categories Pie
Time 6h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Spread ice cream or frozen yogurt in crust; top with fudge sauce.
- Freeze until firm, about 6 hours.
- To serve, garnish with whipped topping and cookies.
Nutrition Facts : Calories 211.2, Fat 9.6, SaturatedFat 5.7, Cholesterol 32.1, Sodium 123.3, Carbohydrate 28.9, Fiber 1, Sugar 21.6, Protein 3.4
PEANUT BUTTER-FUDGE-ICE CREAM PIE
This easy ice cream pie goes together fast with a playful and delicious cereal crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 4
Steps:
- In ungreased 8-inch round cake pan, spread cereal evenly. Drop ice cream by small spoonfuls on top of cereal. Rinse metal spoon with hot water; wipe dry. With back of hot spoon, spread ice cream evenly in pan, pressing down firmly and reheating spoon as needed.
- In small microwavable bowl, mix fudge topping and peanut butter until well blended. Microwave on High 20 seconds. Stir to blend; continue to microwave on High in 5-second increments until mixture can be stirred smooth and is pourable.
- Pour topping mixture into small resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Drizzle mixture over ice cream. Freeze until firm, at least 2 hours. Cut into wedges to serve. Reheat and serve any remaining topping with pie.
Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 31 g, TransFat 0 g
BEST MUD PIE
A dynamite version of mud pie made by layering ice cream, chocolate fudge sauce, and cookies!
Provided by Lisawas
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 8h35m
Yield 12
Number Of Ingredients 7
Steps:
- Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
- Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
- Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
- Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.
Nutrition Facts : Calories 680.5 calories, Carbohydrate 89.5 g, Cholesterol 80 mg, Fat 34.5 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 18.5 g, Sodium 330.3 mg, Sugar 65.6 g
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