thepioneerwoman
No-Bake Triple Chocolate Sundae Pie
This recipe for no-bake triple chocolate sundae pie is a cool and easy summertime dessert with vanilla and chocolate ice creams, fudge sauce, and cereal crust.
👥 8 Servings⏱️ Prep & Cook: 4h 50m⏳ Prep: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●microwave
- ●measuring cup
📝 Preparation Steps
1
For the crust: Butter a 9-inch pie plate (not deep-dish). Microwave the chocolate chips, butter, and corn syrup in a small microwave-safe bowl at 50% power, stirring every ⏱️ 10 seconds, until melted. Combine the rice cereal and melted chocolate mixture in a medium bowl and stir well. Transfer to the prepared pie plate. Place a sheet of plastic wrap over the cereal mixture and evenly press it into the bottom and up the sides of the pie plate. Freeze for ⏱️ 20 minutes.
2
For the filling: Allow the chocolate ice cream to soften at room temperature until spreadable, about ⏱️ 5 minutes. Spread the ice cream in an even layer over the prepared crust and freeze, uncovered, until firm, about ⏱️ 30 minutes.
3
Allow the vanilla ice cream to soften at room temperature until spreadable, about ⏱️ 5 minutes. Spread the ice cream in an even layer over the chocolate ice cream and freeze, uncovered, until firm, about ⏱️ 30 minutes.
4
Microwave the fudge sauce in a microwave-safe measuring cup at 50% power until spreadable but not hot, 10 to ⏱️ 15 seconds. Let cool for ⏱️ 5 minutes. Dollop the pie with the fudge sauce and quickly spread it in an even layer. Freeze, uncovered, at least ⏱️ 3 hours and up to 1 week. (Loosely cover with plastic wrap after ⏱️ 12 hours.)
5
To serve, pipe or dollop whipped cream around the edge of the pie. Garnish with cherries.
Nutrition Facts
calories
317 Calories
fat Content
17 g
fiber Content
2 g
sugar Content
28 g
sodium Content
166 mg
protein Content
4 g
trans Fat Content
0 g
cholesterol Content
41 mg
carbohydrate Content
38 g
saturated Fat Content
10 g
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