Chocolate Mint Ice Cream Pie
|Baking chocolate||2 Ounce|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Peppermint stick ice cream||3 Pint|
Melt chocolate and butter in small saucepan over low heat. Stir so that chocolate won't burn. Mix sugar and cornstarch well; stir into chocolate with salt and milk. Cook over medium heat, stirring constantly, until thickened; cooks an additional 2 minutes. Add vanilla. Remove from heat and cool. Pour 1/2 cup of chocolate mixture into pie shell, coating sides and bottom. Freeze. Scoop 1 1/2 pints ice cream into shell (doesnÃ¢â‚¬â„¢t smooth the ice cream; leave it piled in scoops, although you will have to cover bottom of shell well and press scooped ice cream down to get it all in). Drizzle 1/2 cup of the remaining chocolate syrup over ice cream. Freeze. Scoop remaining 1 1/2 pints ice cream into shell; pour remaining sauce over top. Freeze. Sprinkle chopped nuts over top of pie, if desired.