CHOCOLATY MINT ICE CREAM PIE

CHOCOLATY MINT ICE CREAM PIE

• 1/2 cup semi-sweet chocolate chips
• 3 tbsp butter
• 2 cups crisped rice cereal
• 4 cups mint-chocolate-chip ice cream, softened until spreadable
• 3 oz plain chocolate bar, an extra thick Hershey bar works great!

Line a 9in pie tin with foil, then add a second lining of non-stick baking paper. Melt the chocolate squares or chocolate chips with the butter in a heatproof bowl over barely simmering water. Remove from the heat and stir in the cereal, a little at a time. Cool for about 5 minutes. Press the chocolate-coated cereal mixture evenly over the bottom and sides of the prepared tin, and make a pie shell with a small rim around the edge. Chill in the freezer until the cereal mixture has set completely. Lift out the pie shell, then carefully peel away the paper and foil and return the shell to the tin. Spread the ice cream evenly into the pie shell, then freeze for about 1 hour, until firm. Soften the chocolate slightly then shave off short, wide curls with a swivel-bladed vegetable peeler or sharp knife. Top the ice cream pie with chocolate shavings just before serving.

Cooks notes: You can soften chocolate before shaving by holding it in your hands for about 1 minute. Also, I just heard about this one from one of my aunts and haven't actually tried it out as I'm saving my calories for Thanksgiving right now...soooo, I may have to have it for dessert on Turkey Day!!! Yeah baby!