This recipe card is from Grandma’s Kitchen. The mixture of chocolate, ice cream and Rice Krispies intrigues me.
The card offers a “secret” way to get a clean knife cut when serving the pie. It must be a Southern thing. I learned how to do it the same way from my Mama. Just wet the blade of a knife in hot water and cut. Then wet it with hot water again, wipe the knife clean, and cut again. It works really well on meringue pies as well.
Chocolate Chip Ice Cream Pie
½ cup chocolate syrup
½ cup semisweet chocolate chips
2 cups crisp rice cereal
¼ cup sour cream
1 quart chocolate chip ice cream, softened
Coat bottom and sides of an 8-inch pie plate lightly with butter.
Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on HIGH until hot, about 45 seconds. Stir until smooth. Reserve ¼ cup of the chocolate mixture.
Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.
Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture.
Freeze pie, covered, until firm, about 1 hour.
Makes 6 to 8 servings.
