Ice Cream Sundae Pie is piled high with scoops of your favorite ice cream and generously drizzled with a rich, dark chocolate raspberry sauce all on a chocolate wafer crust. An easy, no-bake summertime treat you can make days in advance!
I’ve been making this sundae pie for over 20 years after adapting a recipe from the August 2001 issue of Bon Appetit.
It’s one of those desserts that’s not only a showstopper but truly stands the test of time. There’s no resisting mounded creamy ice cream on that crunchy chocolate crust!
And if you’re a fan of no-bake desserts like me, check out this Kit Kat Ice Cream Cake, No-Churn Cherry Vanilla Ice Cream and Mango Pineapple Popsicles!
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Why You’ll Love this Easy Recipe
- Delicious decadent dessert!
- Customizable
- No bake, perfect for a hot day!
- Make ahead
- Always a crowd pleaser!
Ingredients
See recipe card below for measurements.
Ice Cream
- Vanilla
- Chocolate
- Salted Caramel
Chocolate Raspberry Sauce
- Heavy Whipping Cream
- Unsalted Butter
- Light Corn Syrup
- Seedless Raspberry Jam
- Bittersweet Chocolate Bars
- Vanilla Extract
Pie Crust
- Chocolate Wafer Cookies
- Unsalted Butter
Step-by-Step Instructions
Make Sauce: We’ll start by making the sauce since it can be made days in advance. Combine heavy cream, raspberry jam, butter and corn syrup in a small saucepan.
Bring mixture to a simmer, remove from heat and add chopped chocolate. Slowly whisk until melted and smooth. Stir in vanilla extract.
Make Crust: Finely grind broken cookie pieces in a food processor. Add melted butter and pulse until crumbs are moistened.
Press the crumb mixture on to bottom and up side of 9-inch pie plate. Freeze for 15 minutes to set before assembling pie.
Assemble: Alternate scoops of ice cream on the crust in a single layer. Drizzle about ⅓ cup chocolate sauce over the ice cream.
Top the first layer with remaining ice cream, alternating flavors, and mound in the center. Top with plenty of chocolate drizzles!
Freeze pie until firm, at least 2 hours or overnight. Garnish with raspberries and serve with extra chocolate sauce, whipped cream or cool whip, as desired. Enjoy your creamy treat!
Recipe Tips
- Prep: Make the sauce ahead of assembling so it has time to cool. Don’t start assembling the pie if the sauce is still warm, it will melt the ice cream. If you make it ahead, let it come to room temperature before proceeding.
- Crust: The finer the cookie crumbs the better they’ll adhere to form a crust that doesn’t fall apart.
- Assembling: If the ice cream starts to become too soft, place cartons and the pie back in the freezer to set up.
- Serving: Run a sharp knife under hot water for easier slicing.
Variations
- Flavors: Change up the flavors using a combination of your favorites!
- Sauce: Add salted caramel topping or butterscotch along with or in place of the hot fudge sauce.
- Crust: You can always make an oreo cookie crust or graham cracker crust.
- Toppings: Add chopped nuts, M&Ms, Reese’s peanut butter cups or other fruit.
- Hershey’s Sundae Pie: Popular at Burger King, add Hershey’s chocolate chips to chocolate ice cream and top with whipped cream.
- Turtle Sundae Pie: Add pecans to vanilla ice cream and top with hot fudge and caramel sauce.
- Apple Pie Sundae: Recreate a McDonald’s classic!
- Pumpkin Pie Sundae: Feel fall vibes with pumpkin ice cream topped with crumbled gingersnaps and butterscotch sauce.
Ice Cream Sundae Pie FAQs
Make sure the ice cream is well covered with plastic wrap and store in the freezer up to 4 weeks. The ice cream risks becoming frost bitten after that time.
Of course! This chocolate raspberry sauce is something special, but if in a pinch you can always buy a jar of Hershey’s hot fudge or your favorite store brand.
There’s always vanilla, chocolate and strawberry. Or try chocolate and coconut, lemon sorbet and cheesecake, or coffee and butter pecan. You can get as adventurous as you like!
Related Posts
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📋 Recipe
Ice Cream Sundae Pie
Equipment
Ingredients
CHOCOLATE RASPBERRY SAUCE
- ½ cup whipping cream
- 1 tablespoons unsalted butter
- 1 tablespoons light corn syrup
- ¼ cup seedless raspberry jam
- 4 ounces bittersweet chocolate , chopped
- 1 teaspoon vanilla extract
CRUST
- 7 ounces chocolate wafer cookies , broken into pieces
- 5 tablespoons unsalted butter , melted
ICE CREAM and TOPPINGS
- 3 quarts your favorite combination of ice cream (we used 3 flavors)
- Toppings: reserved chocolate sauce, whipped cream, fresh raspberries, maraschino or fresh cherries
Instructions
CHOCOLATE RASPBERRY SAUCE
- 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 5 days in advance. Cover and chill. Let sauce come to room temperature before using.)
CRUST
- 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 to set.
ASSEMBLY
- Spread 2-3 tablespoons of sauce onto the crust.
- Using about half of the ice cream, alternate scoops on the sauce covered crust in a single layer. Drizzle about ⅓ cup of sauce over ice cream.
- Top the first layer of pie with remaining ice cream, alternating scoops of flavors, and mounding in the center. Drizzle about ⅓ 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, as desired.
Notes
- Prep: Make the sauce ahead of assembling so it has time to cool. If you make it ahead, let it come to room temperature before proceeding.
- Crust: The finer the cookie crumbs the better they’ll adhere to form a crust that doesn’t fall apart.
- Assembling: If the ice cream starts to become too soft, place cartons and the pie back in the freezer to set up.
- Serving: Run a sharp knife under hot water for easier slicing.
Nutrition
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Velva says
This is a fantastic idea!!! Love, love this- saving recipe. My family will love it.
Velva
Kim Peterson says
Awesome! It's soooo good!
Ben | Havocinthekitchen says
Wow, this sundae pie looks terrific! When it comes to ice cream, I normally don't need any additions except for nuts or maple syrup, but this treat will definitely make any day so special!
Kim Peterson says
Thanks Ben! One of our favorite summer treats!