Heath Bar Pie Recipe - Cooking Index
Heath Bar Pie Recipe - Cooking Index
| 1 | Chocolate wafers - crushed | |
| 1 teaspoon | 5ml | Almond extract |
| 1/3 cup | 65g / 2.3oz | Butter - melted |
| 1 | Chocolate ice cream - softened | |
| 1 cup | 198g / 7oz | Peanut butter chips |
| 1 | Vanilla ice cream - softened | |
| 3 | Health bars - chopped | |
| Guadalupe Hot Fudge Sauce | ||
| 2 cups | 474ml | Semi sweet choc. Chips |
| 1 cup | 237ml | Whipping cream |
| 1/3 cup | 20g / 0.7oz | Corn starch |
In a medium bowl, place the crushed cookies, almond extract and melted butter, mix together. Press the mixture into a buttered pie pan to form a crust.
Preheat oven to 350F.
Bake crust for 6-8 minutes.
Let cool, then freeze for 15 minutes. Remove from freezer and spread chocolate ice cream evenly onto the bottom of crust. Sprinkle peanut butter chips evenly on top of the ice cream.
Freeze for 15 min. or until the ice cream is firm. Spread vanilla ice cream evenly on top.
Sprinkle chopped Heath bars on top; freeze. Serve with Guadalupe Hot Fudge Sauce.
To make sauce, melt the chocolate chips in a double boiler. Add whipping cream and corn starch.
Mix together. Serve over the Heath Bar Pie.
Recipe from the Guadalupe Cafe
Source:
Quick 'n Easy Home Cooking
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