Featuring one of our most popular ice cream recipes, this luxuriously rich, chocolate and coffee-flavored pie was a quick win for our test kitchen. It comes together easily and can be dressed up with a variety of your favorite inclusions to suit any summer celebration.
To make the crust: Preheat the oven to 375°F. In a medium-sized mixing bowl, combine the crumbs, sugar, salt, and butter.
Press the mixture into the bottom and up the sides of a 9” metal pie pan.
Line the crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 12 minutes.
Remove the crust from the oven, and gently remove foil or parchment with the weights or beans.
Return the crust to the oven for 4 to 6 minutes longer, until the bottom is shiny and bubbly and the cookie crumbs smell deeply of chocolate.
Remove the crust from the oven, and set it aside to cool to room temperature.
Heat the chocolate sauce so that it pours easily, then pour it into the cooled crust, brushing it all over the inside.
Place the chocolate-coated crust into the freezer while you make the ice cream.
To make the ice cream: Whisk or mix together the milk, sugar, espresso powder, and cocoa until the sugar has dissolved. Stir in the heavy cream and vanilla.
Freeze the ice cream in an ice cream maker according to manufacturer's directions. Stir in the cookie pieces at the end.
Meanwhile, to make the topping: Whip the cream and sugar until firm peaks form.
Remove the fudge-lined crust from the freezer. Spoon the ice cream into the crust, then spoon or pipe the whipped topping onto the pie.
Put the pie in the freezer until firm and ready to serve, about 2 hours. If you’re freezing the pie longer, let it thaw for 15 to 20 minutes before serving.
When ready to serve, drizzle extra chocolate sauce either over the whole pie, or each individual slice.
Storage information: Freeze leftover pie, wrapped in plastic, for up to 2 weeks.
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