A delicious Chocolate + Tahini Ice Box Pie recipe for MARS, Inc. American Heritage® Chocolate collection.
Ingredients
For Chocolate Sauce
- 3/4 cup cream
- 2 tablespoon sugar
- 2 tablespoon unsalted butter
- 2 blocks (6 oz) AHC chocolate, chopped (or 3/4 cup drink mix)
- 1 teaspoon vanilla extract
For No-Bake Graham Cracker Crust
- 9 whole graham crackers
- 7 tablespoon unsalted butter, melted
- 1/4 cup packed brown sugar
- Pinch of salt
For Tahini Ice Cream
- 2 pints Vanilla ice cream, softened out of freezer for 30 minutes
- 3 tablespoon tahini
Preparation
For Chocolate Sauce
- 1 In a medium saucepan over medium heat, combine all ingredients and whisk until melted, about 5 minutes. Set aside.
For No-Bake Graham Cracker Crust
- 1 In the bowl of a food processor fitted with a blade attachment, pulse the graham crackers into a fine crumb. Add the remaining in ingredients and blend until combined.
- 2 Press the graham mixture into a 9-inch pie plate and set aside.
For Tahini Ice Cream
- 1 In a large bowl, mix the softened ice cream with the tahini.
- 2 In the pie pan lined with graham cracker crust, place ½ cup of the chocolate sauce and spread evenly over the bottom of the crust. Add all of the tahini ice cream, cover with plastic wrap, and freeze for at least 3 hours, until set.
- 3 When ready to serve, reheat the chocolate sauce over low heat until warm. Drizzle the pie with the warm chocolate sauce and extra tahini, serve immediately.
