Chocolate Ice Cream Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a water bath to prevent the crust from burning.

2. 2

   In a medium bowl, whisk together flour, sugar, cocoa powder, and salt. Add the melted butter and mix until well combined.

   Tip: Use a pastry blender or your fingers to work the butter into the dry ingredients.

3. 3

   Press the mixture into the bottom and up the sides of a 23cm (9-inch) pie dish. Bake for 15 minutes.

   Tip: Let the crust cool completely before filling.

4. 4

   In a large bowl, whisk together eggs, milk, and vanilla extract.

   Tip: Use an electric mixer to whip the mixture until it becomes light and fluffy.

5. 5

   Melt the semisweet chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Let the chocolate cool slightly before pouring it into the egg mixture.

6. 6

   Pour the egg mixture into the prepared pie crust and smooth the top.

   Tip: Use a spatula to create a decorative edge.

7. 7

   Pour the melted chocolate into the pie and smooth the top.

   Tip: Use a spatula to create a decorative edge.

8. 8

   Cover the pie with plastic wrap and refrigerate for at least 2 hours or overnight.

   Tip: Let the pie sit at room temperature for 30 minutes before serving.

9. 9

   Pour the ice cream base into the pie and smooth the top.

   Tip: Use a spatula to create a decorative edge.

10. 10

    Cover the pie with plastic wrap and freeze for at least 2 hours or until set.

    Tip: Let the pie sit at room temperature for 10 minutes before serving.

11. 11

    Top with chocolate shavings or chocolate chips and serve immediately.

    Tip: Use a sharp knife to shave the chocolate into thin strips.