VANILLA SUNDAE PIE|
1 qt. rich vanilla ice cream
Vanilla Walnut Crust
Chocolate Orange Sauce
One half hour or longer before serving, scoop rich
vanilla ice cream into Vanilla Walnut Crust; place in freezer
to firm. Just before serving, top scoops with Chocolate Orange
Sauce. Garnish with strips of orange peel and fresh mint
sprigs, if desired. Yields 8 portions.
Vanilla Walnut Crust:
7 double graham crackers,
1/4 c. butter or margarine,
1/2 tsp. pure vanilla extract
1/2 c. walnuts
Preheat oven to 300 degrees. In the bowl of a food processor
fitted with a wing blade, process crackers and walnuts, switch-
ing on and off until finely ground. With machine running, pour
butter and vanilla through feed tube. Process until crumbs are
moistened. Press crumb mixture into a 10-inch tart pan with a
removable bottom or a 9-inch pie plate. Bake until lightly
browned 12 to 15 minutes. Cool on a wire rack.
Note: Crackers and walnuts can be ground in an electric
blender. Process half at a time. Then add the butter and
vanilla. Yields 1 crust.
Chocolate Orange Sauce:
1 c. semi-sweet chocolate
2 tsp. pure vanilla extract
2 Tbsp. orange juice
1 tsp. grated orange peel
In a small saucepan over very low heat, melt chocolate
chips, stirring constantly. Stir in orange juice, pure vanilla
extract and orange peel, cool slightly. Drizzle over vanilla
ice cream or cover and refrigerate for up to 2 weeks. Reheat
before serving. Yields 2/3 cup.
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