Serves: 6
Total Calories: 559
In a small saucepan over low heat, melt chocolate and butter add half-and-half and sugar. Cook and stir until slightly thickened, about 10 minutes. Remove from heat and freeze about 30 minutes or until cool.
When cool, pour into crust. In a large chilled bowl, stir ice cream with a wooden spoon until smooth but not melted. Spread on top of chocolate mixture in crust. Cover and freeze overnight.
Uncover and let stand 10 to 15 minutes before serving. Swirl whipped cream over top and sprinkle with almonds.
This Mocha Ice Cream Pie recipe is from the 50 Pies Cookbook. Download this Cookbook today.
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