chocolate ice-cream pie
250g store-bought plain chocolate
biscuits, finely crushed 100g unsalted butter, melted 1L store-bought chocolate ice-cream,
softened 2 cups (500ml) single (pouring) cream
1. Place the crushed biscuits and butter in a medium bowl and mix well to combine. Reserve and set aside 2 tablespoons of the crumb mixture. Press the remaining mixture into the base of an 18cm round (1-litre-capacity) pie tin and freeze for 10 minutes or until firm.
2. Spoon the ice-cream into the base of the pie and smooth into an even layer. Freeze for 1–2 hours or until firm.
3. Place the cream in the bowl of an electric mixer and whisk until soft peaks form.
4. Spoon the cream over the pie and sprinkle with the reserved crumb mixture. Serve immediately.
This is an edited extract from Modern Baking by Donna Hay, published by HarperCollins, $55.