Recipe: Turtle Pecan Pie with Chocolate Crust (using ice cream, no bake)

TURTLE PECAN PIE

FOR THE CHOCOLATE COOKIE CRUST:*
1 1/2 cups chocolate cookie crumbs
1/3 cup butter or margarine, melted
FOR THE FILLING:
1 1/4 cups semisweet chocolate morsels
1 cup evaporated milk
1 cup miniature marshmallows
1/8 teaspoon salt
1 quart vanilla ice cream, divided use
16 pecan halves, toasted (for garnish)
Caramel sauce (for serving)

TO PREPARE THE CRUST:
Stir together chocolate cookie crumbs and butter; press into a deep-dish 9-inch pie plate, and freeze 15 minutes.

TO PREPARE THE FILLING:
Combine chocolate morsels and next 3 ingredients in a heavy saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat, and set aside to cool.

TO ASSEMBLE THE PIE:
Spread 2 cups ice cream into prepared crust; cover and freeze 30 minutes.

Pour half of chocolate mixture over ice cream layer; cover and freeze 30 minutes. Repeat procedure with remaining ice cream and chocolate mixture. Cover and freeze.

Press pecan halves into top of pie. Serve with caramel sauce.

*Or substitute 1 (8-inch) chocolate pie crust for chocolate cookie crumbs and butter.

Makes 1 (9-inch) pie
From: CC - 12-29-97