This is another great fix-ahead pie. In making this pie, you can use your favorite ice cream and drizzle it with your favorite topping. I always remember what my nephew said when he ate my ice cream pie. He said, “You are a good cooker!”
1 (6-ounce) package semisweet chocolate chips
¼ cup (½ stick) margarine
2 cups crisp rice cereal
1 tablespoon light corn syrup
Chocolate ripple ice cream, slightly softened
In the top of a double boiler over hot water melt the chocolate chips and margarine. Remove from the heat. Reserve 3 tablespoons of the mixture. Add the Rice Krispies cereal to the remaining chocolate mixture and stir well. Press this mixture evenly around the sides and on the bottom of a 9-inch pie pan to form a crust. Chill.
In a small bowl add the corn syrup to the 3 tablespoons chocolate mixture. Spread the ice cream over the chilled pie shell and drizzle with the chocolate mixture. Freeze for about 2 hours or until firm. When ready to serve, set the pie on a hot, wet towel.
YIELD: 8 SERVINGS
Juanita Muse
Calhoun, Georgia