Cookies and Cream Ice Cream Pie

* Exported from MasterCook *

Cookies and Cream Ice Cream Pie

Recipe By : Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Graham Cracker and Chocolate Chip Crumb Cr
1 1/2 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
5 tablespoons unsalted butter, melted
1/2 cup miniature semisweet chocolate chips
Pie
2 pints chocolate ice cream, softened until spread
but not melted
1 1/2 cups -- €
1 1/2 inch pie Oreo cookies (about 12 coo
2 cups -- €
1 1/2 inch pie Chocolate Chip Cookies
(about six 3-inch cookies)
Chocolate Truffle Sauce
3/4 cup whipping cream
2 tablespoons unsalted butter, cut into 2 pieces
12 ounces semisweet chocolate chips or chocolate, ch
1 teaspoon vanilla extract

1. Position a rack in the center of the oven. Preheat the oven to 325 F.
Butter a 9-inch springform pan with sides at least 2 3/4-inches high.
2. Make the crumb crust. Mix the cracker crumbs with the cinnamon in a
large bowl. Add the melted butter and stir together until the crumbs are
evenly moistened with butter. Stir in the chocolate chips. Transfer
the crumbs to the springform pan. With the back of your fingers or a
spoon, press the crumbs evenly over the bottom and 3/4 inch up the sides
of the pan. Bake the crust for 6 minutes. Cool the crust completely
before filling it with the ice cream. The crust can be baked 1 day
ahead, covered with plastic wrap, and stored at room temperature.
3. Use an ice cream spade to spread the softened chocolate ice cream
over the crumb crust. Sprinkle half the crumbled Oreos and chocolate
chip cookies evenly over the ice cream. Drizzle about 6 tablespoons
of Chocolate Truffle Sauce over the cookies. Spread the softened vanilla
ice cream over the cookies. Sprinkle the remaining Oreo and chocolate
chip cookie pieces evenly over the ice cream. Drizzle with 2 tablespoons
of Chocolate Truffle Sauce.

To Freeze:
Freeze the pie 15 minutes to firm the chocolate sauce. Wrap the pie
tightly with plastic wrap then with heavy aluminum foil, gently pressing
the foil against the pie. Freeze overnight or up to 1 week. The pie
can be frozen up to 2 weeks, but the chocolate chip cookies will soften
slightly. Once the pie is frozen, you can remove the springform pan.
Dip a dish towel in hot water and wring out the water. Hold the hot
towel around the sides of the pan for 15 seconds. Release the sides
of the pan. Either leave the pie on the springform bottom or slide
it onto a serving plate. Rewrap the pie with plastic and foil and return
it to the freezer.
To Serve:
Remove the ice cream pie from the freezer and let it soften at room
temperature for about 10 minutes. Warm the 1 1/2 cups of Chocolate
Truffle Sauce in a medium saucepan over low heat, stirring frequently.
Use a large sharp knife to cut the pie into wedges and pass the warm
Chocolate Truffle Sauce.

Chocolate Truffle Sauce
(makes about 2 cups)

Put the cream and butter in a medium saucepan and heat over medium-low
heat until the cream is hot and the butter is melted. The hot cream
mixture will form tiny bubbles and measure about 175 F on a food thermometer.
Do not let the mixture boil. Remove the pan from the heat. Add the chocolate
and let it melt in the hot cream mixture for about 30 seconds to soften.
Add the vanilla and stir the sauce until it is smooth and all of the chocolate
is melted.

To Freeze:
Pour 1 cup of the sauce into each of 2 plastic containers, leaving 1
inch of space at the top. Loosely cover and cool for 1 hour at room
temperature. Press a piece of plastic wrap onto the top of the sauce
and cover the container tightly. Freeze up to 2 months.

To Serve:
Remove from the freezer. Defrost in the covered container overnight in
the refrigerator. Warm the sauce in a medium saucepan over low heat,
stirring frequently. Use the sauce warm as hot fudge sauce or as directed
in recipe. If you need the sauce in a hurry and don't have time to
defrost it, run some hot water over the covered container and remove
the frozen sauce from the container. Warm the sauce in a heatproof
container placed over (but not touching) barely simmering water, stirring
occasionally. Leftover sauce can be stored up to 2 weeks in the refrigerator.

This recipe is from _Bake and Freeze Desserts_ by Elinor Klivans.







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