| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Semisweet chocolate chips; melted |
| 1 |
|
Purchased chocolate cookie crust |
| 1 1/2 |
pt |
Coffee ice cream; slightly softened |
| 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 |
INSTRUCTIONS
FOR HOT CARAMEL SAUCE
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.
Bon Appetit October 1991
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