Fudge Ribbon Ice Cream Pie - cooking recipe

Ingredients

1 1/4 cups fine graham cracker crumbs
1/4 cup sugar
6 tablespoons butter or 6 tablespoons margarine
2 ounces unsweetened chocolate squares
1 (6 ounce) can evaporated milk (2/3 cup)
1 cup sugar
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon vanilla
1 quart ice cream (I use Haagen-dazs honeybee)
9 inches baked pastry shells, cooled
1 (8 ounce) container whipped topping
honey

Preparation

For Graham-Cracker Crust:
Combine graham-cracker crumbs, sugar, and butter or margarine, melted; mix.
Press firmly into 9- inch pie plate.
Bake at 375\u00b0F for 6 to 9 minutes or until edges are browned; cool.
For unbaked crust, chill 45 minutes; fill.
For Ice Cream Pie:
In saucepan, combine chocolate and evaporated milk.
Cook and stir over low heat till chocolate is melted, about 15 minutes.
Stir in the sugar and butter.
Cook over medium heat till thickened, 5 to 8 minutes longer, stirring occasionally.
Stir in vanilla.
Cool.
Spoon HALF of the ice cream in the cooled pastry shell.
Cover with HALF the cooled chocolate sauce; freeze.
Repeat with the remaining ice cream and sauce.
Cover and freeze overnight or till firm.
Remove pie from freezer.
Spread whipped topping over chocolate layer; seal to edge.
Drizzle top with honey.
Enjoy.