Ingredients
- SAUCE:
- 1 cup whipping cream
- 1 oz. bittersweet chocolate finely chopped
- CRUST AND FILLING:
- 30 chocolate wafer cookies (about 7 ounces) broken into pieces
- 5 tablespoons unsalted butter, cut into 1/2” cubes
- 3/4 lb. fresh bing cherries pitted, coarsely chopped
- 1/4 cup sugar
- 1 tablespoon brandy (optional)
- 1/8 teaspoon almond extract
- 1 quart vanilla ice cream slightly softened
- 1/2 cup miniature semisweet chocolate chips
Preparation
Step 1
SAUCE:
Bring whipping cream to simmer in heavy saucepan, remove from heat. Add chopped chocolate, whisk until smooth.
CRUST AND FILLING:
Preheat oven to 350 degrees. Grind cookies in processor until coarse crumbs form. Add butter and blend until crumbs cling together are evenly moistened. Press crumb mixture over bottom and up sides of 9” diameter glass pie dish. Bake crust until slightly puffed and darker, about 10 minutes. Cool crust on rack.
Combine cherries, sugar and brandy, if desired, in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to a boil. Reduce heat, simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature. Place ice cream in large bowl. Fold in cherry mixture and chocolate chips., Pack ice cream mixture into prepared crust. Cover pie and freeze. Rewarm sauce over low heat. Cut pie into wedges, serve with sauce.