Chocolate lovers’ summertime dreams are made of this Piled High Ice Cream Sundae Pie oozing with a rich, chocolate raspberry sauce and a crunchy chocolate wafer crust.
You can thank my son, Bryce, for this post. For his 15th birthday he requested this ice cream sundae pie with scoops of chocolate, vanilla fudge swirl, and cappuccino chip ice cream. You can certainly customize your pie to include your favorite flaves. To put this sundae pie over the top, it’s piled onto a chocolate wafer cookie crust and generously drizzled with a velvety, chocolate raspberry fudge.
The two-ingredient crust of chocolate wafer cookies and butter is a breeze to blend in the food processor. Press the moistened crumb mixture into a 9-inch pie plate and freeze for at least 15 minutes set. No baking required!
This drool-worthy sauce is also a cinch to make. Simply bring heavy cream, raspberry jam, butter and corn syrup just to a simmer, then stir in the dark chocolate pieces until silky smooth. Finish with a splash of vanilla extract and let it cool to thicken. Try not to swipe too many spoonfuls!
Once the crust is set and the sauce is cool, get ready for a mini upper-body workout and start scooping. Alternate your flavors of choice in a single layer then let the sauce puddle on top. I suggest pausing at this point, and placing the pie and ice cream cartons back in the freezer so they don’t get soupy on you from sitting out too long. Of course this got a bit tricky for me when trying to take pictures along the way…
Round 2 is where the piling high occurs. Crazy fun to watch the mound of creamy, drippy scoops grow, and to lick the scoopers when done. Pour more sauce over top and save the rest for passing around when serving up this dreamy dessert. Enjoy!If you’re still craving more ice cream inspiration, check out the layered Mocha KitKat Ice Cream Cake we had for my daughter Elise’s birthday. A huge hit! Cheers!!
- ¾ cup whipping cream
- 2 tablespoons unsalted butter
- 2 tablespoons light corn syrup
- 1/3 cup seedless raspberry jam
- 6 ounces semi- or bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
- 7 ounces chocolate wafer cookies, broken into pieces
- 5 tablespoons unsalted butter, melted
- 2 – 2.5 quarts of your favorite combination of ice cream (we used 3 flavors)
- Toppings: whipped cream, fresh raspberries, maraschino cherries
Combine cream, raspberry jam, butter, and corn syrup in a medium saucepan. Bring mixture to a simmer. Remove from heat. Add chopped chocolate. Slowly whisk until melted and smooth. Stir in vanilla. Let cool for at least 30 minutes. (Can be made 3 days in advance. Cover and chill. Rewarm over low heat or microwave before using.)
Finely grind cookie pieces in a food processor. Add melted butter. Process until combined and crumbs are moistened. Press crumb mixture onto bottom and sides of a 9-inch pie dish. Freeze for 15 minutes, or until firm.
Alternate scoops of ice cream in frozen pie crust in a single layer. Drizzle about ⅓ cup of choc-rasp sauce over ice cream. Place pie, and cartons of ice cream, back in the freezer until ice cream sets, 20-30 minutes. Top the first layer of pie with remaining ice cream, alternating scoops of flavors, and mounding in the center. Drizzle ½ cup sauce over top. Freeze pie until firm, at least 2 hours, or overnight*. (Can be made 5 days ahead. Once set, cover pie tightly and keep frozen. Cover and refrigerate remaining sauce.)
When ready to serve, pass around warm chocolate raspberry sauce separately. Top with whipped cream, raspberries and/or cherries, if desired.
*Allow at least 3 hours of total freezing time. Making the day before is even better.
*Adapted from Bon Appétit, August 2001