TRIPLE CHOCOLATE PIE

By gaster16

Ingredients

• 2-1/2 ounces chocolate candy bar
• 2 tablespoons margarine
• 1-1/2 teaspoons vanilla extract, divided
• 1-1/2 cups rice cereal, toasted
• 1/2 cup evaporated milk
• 1 teaspoon cornstarch
• 3 tablespoons chocolate topping
• 1 quart chocolate ice cream softened
• Chocolate curls (optional)

Preparation

Step 1

Line a 9-inch pie plate with aluminum foil, fold under edge of pie plate. Set aside.

Combine chocolate bar and margarine in top of double boiler, bring water to a boil. Reduce heat to low, and cook until chocolate and margarine melt, stirring occasionally. Remove from heat, stir in 1 teaspoon vanilla and cereal.

Spread mixture over bottom and up sides of pie plate. Cover and freeze 45 minutes. Peel foil from chocolate shell, return shell to pie plate. Cover pie shell, return to freezer.

Combine milk and cornstarch in a saucepan. Add chocolate topping, stirring well. Bring to a boil, cook, stirring constantly, 1 minute or until thickened. Remove from heat, stir in remaining 1/2 teaspoon vanilla. Cool completely.

Spread 2 cups ice cream in pie shell, freeze 30 minutes. Remove from freezer, and top with chocolate filling, freeze 30 minutes. Remove from freezer, and top with remaining ice cream. Cover and freeze at least 8 hours.

Let stand at room temperature 5 minutes before serving. Garnish with chocolate curls if desired.