Bake until edges are golden brown and bottom is opaque (carefully lift parchment to check), 30–35 minutes. Set on a foil-lined rimmed baking sheet (this will keep any butter drips from smoking up your oven). Lay 2 sheets of parchment paper over dough and fill with pie weights or dried beans (they should fill the dish). Place a rack in middle of oven preheat oven to 400°. Or form into a 1½"-thick disk, wrap in plastic, and chill up to 3 days (or freeze up to 1 month).
Repeat process with remaining dough and another pie dish. Cover and chill until very cold, at least 1 hour and up to 12 hours (cover tightly if chilling longer than 1 hour). Fold overhang under and crimp as desired. Trim overhang to an even 1" (there will be some excess). Unfurl into dish, then lift edges and allow dough to slump down into dish. Wrap dough around rolling pin and transfer to a standard 9"-diameter pie dish. Dust surface with flour, then dust top of dough with flour. Use a bench scraper or a large knife to clean any clingy bits of dough from surface. At this point dough should hold together with no dry spots remaining, and have nice big flakes of butter showing. Cut into quarters, stack pieces on top of one another, and flatten dough with a rolling pin to about half of its original height. Step 3įlatten 1 portion of dough into an 8"-diameter disk. Turn dough out onto a surface and work together with your hands, pushing and flattening until dough holds together when squeezed in your palm but some streaks of dry flour are still visible. Drizzle ⅔ cup ice water over, dispersing it as widely as possible, and mix with a rubber spatula to bring mixture together into a shaggy mass. Take your time doing this and don’t feel compelled to break butter into even smaller pieces. Add butter and, using your fingers, smash each piece into a thin disk.
You can easily change up the flavors by using a different flavor of pudding and any of the Fruit Fillings.Whisk sugar, salt, and 2⅔ cups flour in a large bowl.
JELLO CHOCOLATE CREAM PIE RECIPE CRACKER
Pour into the graham cracker crust and freeze overnight.īefore you are ready to serve the ice cream pie, remove from the freezer and add the whip cream and Cherry Pie Filling. Then gently fold the softened ice cream into the pudding mixture until smooth. The ice cream pie begins with a graham cracker crust, you can use store bought or make your own, either way is fine.Īfter the vanilla ice cream is softened (I left it on the counter for about 20 minutes to soften) you combine the two puddings with milk until smooth, this mixture will be very thick. This Black Forest Chocolate Ice Cream Pie Recipe is one that I discovered in a church cookbook, you know those recipes are all tried and true. There is also Black Forest Ham, which has nothing to do with chocolate or cherries. I find it interesting where names of food come from. The Black Forest (chocolate and cherries) combination began with a German dessert which consists of several layers of chocolate sponge cake that are sandwiched with whipped cream and cherries. The beloved flavor combination is also known as Black Forest. There are many flavor combinations that I love, but honestly I think that chocolate and cherries is my all time favorite. It simply doesn’t get much easier than 5 ingredients (you may have them in your kitchen already) and about 10 minutes of your time. This Chocolate Ice Cream Pie Recipe is exactly that – simple, easy, delicious and yes, impressive looking too. However, I also like to keep them really simple while making sure that they look impressive and delicious. No matter what the occasion, if you know me, you know that I love to create scrumptious desserts.
And it’s easy enough for a weeknight dessert yet perfect for a special occasion. This 5 ingredient simple Chocolate Ice Cream Pie will impress your family and guests! You can add whip cream and cherries to send it over the top.
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