Turtle Ice Cream Pie

A thin layer of chocolate brownie batter forms the crust for this rich-tasting pie that is great for grown-ups, yet sassy enough for a kid's birthday party.

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 308
  • Calories from fat: 29%
  • Fat: 10g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 6.3g
  • Carbohydrate: 50.5g
  • Fiber: 1.8g
  • Cholesterol: 51mg
  • Iron: 1.3mg
  • Sodium: 181mg
  • Calcium: 104mg

Ingredients

  • Crust:
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1/8 teaspoon salt
  • 1/3 cup sugar
  • 2 1/2 tablespoons fat-free milk
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons butter
  • 2 tablespoons mini semisweet chocolate chips
  • Cooking spray
  • Filling:
  • 4 cups vanilla low-fat ice cream, softened
  • 1/3 cup fat-free caramel sundae syrup
  • 1/4 cup chopped pecans, toasted
  • 3 tablespoons fat-free caramel sundae syrup

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl, stirring with a whisk; set aside. Combine sugar, milk, vanilla, and egg in a medium bowl, stirring with a whisk until well combined; set aside.
  3. Place butter and chocolate chips in a small microwave-safe bowl. Microwave at high 1 minute or until butter and chocolate melt, stirring every 20 seconds. Add chocolate mixture to sugar mixture, stirring with a whisk. Fold in flour mixture. Spread batter into a 9-inch deep-dish pie plate coated with cooking spray. Bake at 350° for 15 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
  4. To prepare filling, place softened ice cream in a large bowl; beat with a mixer at medium speed until smooth. Spoon half of ice cream over cooled crust, and place remaining ice cream in refrigerator. Drizzle pie with 1/3 cup caramel. Freeze pie for 30 minutes or until firm. Spread the remaining ice cream over caramel. Sprinkle evenly with pecans; drizzle with 3 tablespoons of caramel. Cover and freeze 4 hours or until firm.
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