Heath Bar Pie
Yield
1 piePrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
chocolate wafers
crushed |
* |
| 1 | teaspoon |
almond extract
|
*
|
| ⅓ | cup |
butter
melted |
|
| 1 | pint |
chocolate ice cream
softend |
* |
| 1 | cup |
peanut butter chips
|
*
|
| 1 | pint |
vanilla ice cream
softened |
*
|
| 3 | each |
chocolate bars
heath, chopped |
|
| Guadalupe hot fudge sauce | |||
| 2 | cups |
chocolate chips (semi-sweet)
|
*
|
| 1 | cup |
heavy whipping cream
|
|
| ⅓ | cup |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
chocolate wafers
crushed |
* |
| 5 | ml |
almond extract
|
*
|
| 79 | ml |
butter
melted |
|
| 473 | ml |
chocolate ice cream
softend |
* |
| 237 | ml |
peanut butter chips
|
*
|
| 473 | ml |
vanilla ice cream
softened |
*
|
| 3 | each |
chocolate bars
heath, chopped |
|
| Guadalupe hot fudge sauce | |||
| 473 | ml |
chocolate chips (semi-sweet)
|
*
|
| 237 | ml |
heavy whipping cream
|
|
| 79 | ml |
cornstarch
|
|
Directions
In a medium bowl, place the crushed cookies, almond extract and melted butter, mix together.
Press the mixture into a buttered pie pan to form a crust.
Preheat oven to 350℉ (180℃). Bake crust for 6 to 8 minutes.
Let cool, then freeze for 15 minutes.
Remove from freezer and spread chocolate ice cream evenly onto the bottom of crust.
Sprinkle peanut butter chips evenly on top of the ice cream.
Freeze for 15 min. or until the ice cream is firm.
Spread vanilla ice cream evenly on top. Sprinkly chopped Heath bars on top; freeze.
Serve with Guadalupe Hot Fudge Sauce.
To make sauce, melt the chocolate chips in a double boiler.
Add whipping cream and corn starch.
Mix together.
Serve over the Heath Bar Pie.
