1/2 c Semisweet chocolate chips;
-melted
1 Purchased chocolate cookie
-crust
1 1/2 pt Coffee ice cream; slightly
-softened
FOR HOT CARAMEL SAUCE
1 1/4 c Firmly packed light brown
-sugar
2/3 c Light corn syrup
2/3 c Whipping cream
1/4 c Unsalted butter; (1/2 stick)
1/8 ts Salt
Spread melted chocolate over bottom of crust. Freeze until set, about
5 minutes. Spoon ice cream into crust; smooth top. Freeze until very
firm, about 4 hours. (Can be prepared 4 days ahead.)
Serve pie with Hot Caramel Sauce.
To make Hot Caramel Sauce:
Combine brown sugar, corn syrup, whipping cream, butter and salt in
heavy medium saucepan. Stir over low heat until sugar dissolves,
about 4 minutes. Increase heat to medium-high. Boil sauce without
stirring until mixture registers 238F (soft-ball stage) on candy
thermometer, about 11 minutes. Cool slightly. (Can be prepared 1 day
ahead. Cover and refrigerate. Reheat over low heat, stirring
constantly.) Makes about 2 cups.
Serves 8.
Yields
1 servings