Combine flour, cocoa, and salt in a medium bowl stirring with a whisk, set aside. Combine
sugar, milk, vanilla, and egg in a medium bowl stirring with a whisk until well combined; set
aside.
Place butter and chocolate chips in a small microwave safe bowl. Microwave at high 1 min or
until butter and chocolate melt, stirring every 20 sec. Add chocolate mixture to sugar
mixture, stirring with a whisk. Fold in flour mixture. Spread batter into a 9 inch deep dish pie
plate coated with cooking spray. Bake for 15 min or until a toothpick comes out clean. Cool
completely.
To prepare filling, place softened ice cream in a large bowl; beat with a mixer until smooth.
Spoon half of ice cream over cooled crust, and place remaining ice cream in refrigerator.
Drizzle pie with 1/3 cup caramel. Freeze pie for 30 min or until firm. Spread the remaining
ice cream over caramel. Sprinkle evenly with pecans; drizzle with 3 tbs of caramel. Cover and
freeze 4 hours or until firm.
Originally Submitted
2/14/2010
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