Yield: 8 servings
Ingredients:
- 1 cup semi-sweet chocolate morsels
- 3 teaspoons butter
- 2 cups puffed rice cereal
- 1 quart dulce de leche ice cream, softened
- 1 cup heavy cream
- 1/4 cup confectioner’s sugar
- 1/2 teaspoon vanilla extract
- 1 cup chocolate syrup
- 1 cup glazed pecans
Directions:
- In microwave or in top of double boiler, melt chocolate and butter. Gently stir in cereal until completely coated with chocolate. Press evenly into bottom and sides of a 9-inch pie pan. Place in freezer about 15 minutes or until set. With spatula, spread ice cream evenly into crust; freeze 4 hours to overnight or until ice cream is very firm.
- About 1 hour before serving, with electric mixer, whisk cream, sugar and vanilla extract to soft peaks.
- Spread on top of ice cream; place in freezer until cream is firm.
- To serve, cut pie into 8 wedges and place each wedge on a dessert plate.
- Drizzle each wedge with 2 tablespoons chocolate syrup and sprinkle with 2 tablespoons glazed pecans.
