Chocolate lovers’ summertime dreams are made of this Piled High Ice Cream Sundae Pie! Scoops of ice cream are generously splattered with a rich, dark chocolate raspberry sauce all on a chocolate wafer crust.
It’s been a busy weekend celebrating our son, Bryce’s 17th birthday complete with this Piled High Ice Cream Sundae Pie. He’s not much of a cake person and would much rather dive into an ice cream dessert. It was a mouthwatering choice which helped me deal with the hurdle of worry now that he has his driver’s license. How is it my baby can now drive!?! Crazy. The good news is my carpooling duties are now more than halved since he can help carting his sister around too.??
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How to Make a Piled High Ice Cream Sundae Pie
To get this eye-catching, crowd-pleaser started, break out your food processor to make the crust. The two ingredients are chocolate wafer cookies and melted butter. That’s it. Once you have a moistened, fine-crumb mixture, press it into a 9-inch pie plate. It’s best to freeze it for 15-20 minutes to firm up before assembling the pie. No baking required!
Next up is this drool-worthy sauce that’s also a cinch to make. You’ll simply bring heavy cream, raspberry jam, butter and corn syrup just to a simmer, then stir in the chopped dark chocolate 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, grab the ice cream scoops and get ready for a mini upper-body workout. Alternate your flavors of choice in a single layer then give it a good splatter of sauce. Try to work quickly so the ice cream doesn’t get too soft. If it does, take a break and put the pie and cartons back in the freezer to firm up. 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. We went with chocolate, fudge swirl, and cappuccino chip. And oh what a combo that is. Make this your own and combine whatever your gang likes most. The best is getting to lick the scoopers when done.?
Be sure to pour more swirls of sauce over top before freezing, and save the rest to pass around when serving up this dreamy dessert. So loving summer! Enjoy, friends!!
Here are more easy and delicious desserts you’ll love all summer long!
- No Churn Cherry Vanilla Ice Cream
- Mango Pineapple Coconut Popsicles
- Glazed German Fresh Fruit Flan
- Blueberry Thyme Galette w/ Berry Jam Swirl Ice Cream
- Roasted Strawberry Lemon Cream Trifles
- Mocha KitKat Ice Cream Cake
Piled High Ice Cream Sundae Pie
CHOCOLATE RASPBERRY SAUCE
- ½ cup whipping cream
- 1 tablespoons unsalted butter
- 1 tablespoons light corn syrup
- ¼ cup seedless raspberry jam
- 4 ounces semi- or bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
- 7 ounces chocolate wafer cookies, broken into pieces
- 5 tablespoons unsalted butter, melted
ICE CREAM and TOPPINGS
- 3 quarts of your favorite combination of ice cream (we used 3 flavors)
- Toppings: reserved chocolate sauce, whipped cream, fresh raspberries, maraschino or fresh cherries
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 3 days in advance. Cover and chill. Let sauce come to room temperature 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 to set.
- 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.
*Republished post with updated photos. Recipe adapted from Bon Appétit, August 2001.
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