Rocky Road Sundae Pie - recipe Chocolate Cookie

Method

• Preheat the oven to 350F and butter a freezer-proof 10-inch deep-dish pie plate.
• Press the crumb mixture over the bottom and up the sides of the pie plate.
• Bake for 10 minutes or until set.
• Cool.
• Soften the coffee ice cream (see Notes) and spread into the cooled crust.
• Place in the freezer to harden for about 15 minutes.
• Meanwhile, soften 1 pint of the chocolate ice cream in a large bowl.
• Stir in the marshmallows and pecans.
• Spread on top of the coffee layer.
• Cover and freeze 15 minutes more.
• Scoop the remaining 2 pints chocolate ice cream on top of the pie, mounding the scoops high in the center to resemble a "bed of rocks."
• Wrap and freeze for at least 2 hours.
• Store in the freezer.
• To slice, let the pie stand at room temperature for about 15 minutes (see Bakers Tip in Notes).
• Meanwhile, chop the chocolate for the Hot Fudge Sauce.
• In a heavy saucepan, heat the cream, com syrup, and salt over medium heat just until bubbles start to form around the edge (do not boil).
• Add the chocolate, butter, and vanilla and heat, stirring constantly, until smooth.
• To serve, spoon a little of the hot sauce onto the bottom of each dessert plate.
• Top with a slice of pie and drizzle more sauce over the top.