Fudge Ribbon Ice Cream Pie

Ingredients

• 1 1/4 cups fine graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons butter or margarine
• 2 ounces unsweetened chocolate squares
• 1 (6 ounce) can evaporated milk (2/3 cup)
• 1 cup sugar
• 2 tablespoons butter or margarine
• 1 teaspoon vanilla
• 1 quart ice cream (i use hogandaz's honeybee)
• 9 inches baked pastry shells, cooled
• 1 (8 ounce) container whipped topping
• honey

Directions

1. 1

   For Graham-Cracker Crust:.

2. 2

   Combine graham-cracker crumbs, sugar, and butter or margerine, melteed; mix.

3. 3

   Press firmly into 9- inch pie plate.

4. 4

   Bake at 375 degrees for 6 to 9 minutes or until edges are browned; cool.

5. 5

   For unbaked crust, chill 45 minutes; fill.

6. 6

   For Ice Cream Pie:.

7. 7

   In saucepan, combine chocolate and evaporated milk.

8. 8

   Cook and stir over low heat till chocolate is melted, about 15 minutes.

9. 9

   Stir in the sugar and butter.

10. 10

    Cook over medium heat till thickened, 5 to 8 minutes longer, stirring occasionally.

11. 11

    Stir in vanilla.

12. 12

    Cool.

13. 13

    Spoon HALF of the icecream in the cooled pastry shell.

14. 14

    Cover with HALF the cooled chocolate sauce; freeze.

15. 15

    Repeat with the remaining ice cream and sauce.

16. 16

    Cover and freeze overnight or till firm.

17. 17

    Remove pie from freezer.

18. 18

    Spread whipped topping over chocolate layer; seal to edge.

19. 19

    Drizzle top with honey.

20. 20

    Enjoy.