Serves: 8
Total Calories: 319
1. Spread ice cream in crust. Freeze at least 4 hours or until firm.
2. In small saucepan combine chocolate and margarine or butter. Cook and stir over low heat until melted. Stir in sugar. Gradually stir in evaporated milk. Bring to boiling. Boil gently, stirring frequently, over medium heat about 8 minutes or until thickened. Cool.
3. Let pie stand at room temperature for 15 minutes before cutting. Spoon chocolate mixture over each piece of pie. Garnish as desired. Store pie in freezer and chocolate mixture in refrigerator.
This Mint Chocolate Chip Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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