Triple-chocolate ice cream pie



30 min


10 to 12 Servings

* PLUS Baking time: 5 minutes, Freezing Time: 60 minutes
Triple-chocolate ice cream pie

Jodi Pudge

This super chocolatey pie is a snap to put together and it’s a great one for kids to help with. Chocolate shavings add an elegant touch.


  • 2 cups chocolate baking crumbs
  • 1/3 cup unsalted butter , melted
  • 2 L container chocolate frozen yogurt , or ice cream
  • 2 oz semi-sweet chocolate squares


  • Preheat oven to 400F. Place crumbs in a large bowl. Using a fork, stir in butter until crumbs are moistened. Press over bottom and sides of a 9-in. pie plate. Bake in centre of oven for 5 min.
  • Remove to wire rack. Let cool until just slightly warm, about 20 min. Place in freezer to chill, about 15 min.
  • While crust is chilling, scoop frozen yogurt into a large bowl. Break up a bit with a wooden spoon. Stir occasionally (as best you can) until slightly softened, 10 to 15 min.
  • When crust is chilled, spoon slightly softened frozen yogurt overtop. Spread out evenly, mounding slightly in the centre. Freeze (uncovered) until firm, 30 min to 2 hr. If making ahead, pie will keep well in freezer, covered with foil, for up to 2 weeks.
  • Just before serving, remove pie from freezer. Let stand for 10 min. Use a vegetable peeler to shave chocolate from semisweet chocolate squares. Scatter over pie. Run a serrated knife under water, then slice pie into wedges. Serve immediately.

Nutrition (per serving)

  • Calories
  • 303,
  • Protein
  • 5 g,
  • Carbohydrates
  • 43 g,
  • Fat
  • 13 g,
  • Fibre
  • 3 g,