Looking for the perfect make-ahead dessert? This ice cream-based chocolate sundae pie won’t disappoint. Plus, it can be made a day (or more) ahead of time, saving you precious time in the kitchen.
Recipe created by: Bridget In our team.
Chocolate Sundae Pie — A long-time family favorite!
Growing up, this recipe was one of the staples my mother would serve to guests, especially during the hot summer months.
Since then, I’ve passed this recipe on to my kids, and they love this pie too. In fact, it’s the dessert that all four of my kids almost always request for their birthday “cake” every year (it’s easier than serving cake and ice cream, so that’s a big win for me).
I’ve had many requests for this recipe over the years from those of you who follow my menu plans, and now, it’s finally here!
Chocolate Sundae Pie Ingredients
- 1 9-inch graham cracker crust (I use Make it yourselfBut store-bought ones are fine too!)
- 1 quart vanilla ice cream (softened)
- 6 ounces chocolate chips
- 16 large marshmallows
- 1/4 cup milk
- 1 cup fresh cream
- 1/4 to 1/2 cup chopped pecans
Optional variations of Sunday pie
This is a versatile and popular recipe for our family, perfect for special occasions, but feel free to combine some flavors to make it your own.
Try a chocolate cookie crust (use crushed Oreos) instead of graham cracker or add some toasted nuts to the crust for a little extra flavor.
We often use a variety of ice cream flavours, so choose your favourite and give it a try.
As for toppings, you could try caramel instead of chocolate, and they are often topped with chocolate shavings or chocolate candy pieces instead of pecans.
Whatever you choose, it’s always delicious!
How to make Chocolate Sundae Pie
1. Spread the softened ice cream over the crust and freeze for 20 minutes.
2. Place chocolate chips, marshmallows, and milk in a microwave-safe bowl and heat, stirring every 30 seconds, until smooth (this may only take a few minutes depending on your microwave; you can also use a double boiler instead of a microwave for this step).
3. Allow the chocolate mixture to cool slightly before pouring it over the ice cream and returning it to the freezer (I like the contrast of sweet and salty so I sprinkle a light amount of salt on it at this point).
4. Using a whisk, beat the cream until stiff peaks form (add powdered sugar if desired).
5. Spread over the pie.
5. Sprinkle with nuts and freeze for at least an hour. (If you want a little more flavor, omit the salt in the first part of the recipe. Salted Butter Pecan).
6. When ready to eat, thaw at room temperature for 30 minutes to make it easier to cut.
printing
Chocolate Sundae Pie
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material
- 1 9 inch Graham cracker crust
- 1 Quote Vanilla Ice Cream It became soft
- 6 Ounce Chocolate chip
- 16 Big marshmallow
- 1/4 cup milk
- 1 cup Heavy whipped cream
- 1/4 cup chopped pecan nuts
Instructions
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Spread the softened ice cream over the crust and freeze for 20 minutes.
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Place chocolate chips, marshmallows, and milk in a microwave-safe bowl and heat, stirring every 30 seconds, until smooth.
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Allow the chocolate mixture to cool slightly before pouring it over the ice cream and returning it to the freezer for 20 minutes.
-
Using a whisk, beat the cream until stiff peaks form (add powdered sugar if desired).
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Spread over pie.
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Sprinkle with nuts and freeze for at least 1 hour.
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When ready to eat, thaw at room temperature for 30 minutes to make slicing easier.
Note
If you want a premium experience, try these Salted Butter Pecan Instead of chopped pecans!
nutrition
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