CHOCOLATE TRUFFLE PIE WITH RASPBERRY SAUCE

Chocolate Truffle Pie With Raspberry Sauce image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 9

1 cup(s) chocolate wafer crumbs
1/4 cup(s) butter, melted
1 pint(s) chocolate ice cream, softened
1 cup(s) (6 ounces) semisweet chocolate chips
1/3 cup(s) heavy whipping cream
1 pint(s) vanilla ice cream, softened
2 tablespoon(s) slivered almonds, toasted
1 package(s) (10 ounces) frozen sweetened raspberries, thawed
1 tablespoon(s) cornstarch

Steps:

In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Freeze for 30 minutes. Spread chocolate ice cream over crust; freeze for 1 hour or until firm. In a microwave, melt chocolate chips and whipping cream; stir until smooth. Cool slightly. Quickly and carefully spread over chocolate ice cream. Freeze for 30 minutes. Top with vanilla ice cream; sprinkle with almonds. Cover and freeze until firm.
For sauce, in a blender, cover and puree raspberries. Strain and discard seeds. In a saucepan, combine cornstarch and raspberry juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely.
Remove pie from the freezer 10 minutes before cutting. Serve over raspberry sauce.