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Crust: 3 cups chocolate wafer crumbs 1/2 cup butter or margarine, melted Filling: 1 1/4 cups semisweet chocolate chips 1 cup evaporated milk 1 cup miniature marshmallows 1/8 teaspoon salt 1 quart vanilla ice cream, divided 1 cup pecan halves, toasted Crust: Combine chocolate crumbs and butter; firmly press into a 9-inch deep dish pie plate, and freeze 15 minutes. Filling: Combine chocolate chips and next 3 ingredients in a heavy saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat, and set aside. Spread 2 cups ice cream into prepared pie plate; cover and freeze 30 minutes. Pour half of chocolate mixture over ice cream layer; cover and freeze 30 minutes. Spread remaining ice cream over chocolate mixture; cover and freeze 30 minutes. Spread remaining chocolate mixture over ice cream, and top with pecans. Cover and freeze. Yield: one pie. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |