Skinny Frozen Mint Chocolate Chip Pie Recipes

FROZEN MINT CHOCOLATE CHIP PIE

Steps:

• Preheat the oven to 350°F. Spray a 9-inch spring-form pan with nonstick cooking spray.
• In the bowl of a food processor, pulse the cookies until finely ground. Add the melted butter and pulse until moistened. Press the crumb mixture into the prepared pan, using the bottom of a measuring cup to press firmly into the bottom and up the sides of the pan. Bake for 10 minutes then cool completely. Cover and freeze the crust until ready to use.
• In a large mixing bowl, whisk together all of the ice cream ingredients except the chocolate chips until the sugar is dissolved. Pour into an ice cream maker and freeze according to the manufacturer's directions. About 5 minutes before the ice cream is done churning, add the chocolate chips.
• Spread the ice cream into the pie crust. Press plastic wrap against the surface of the ice cream and freeze for at least one hour, or until firmed.
• Place the chocolate in a medium heatproof bowl. Place the cream in a small saucepan over medium heat and bring to a gentle simmer. Pour the cream over the chocolate and add the butter. Let stand for 3 minutes before stirring until smooth and shiny. Let cool slightly before pouring over the ice cream. Freeze until firmed, about 3 hours or overnight.
• The pie can be stored wrapped in plastic in the freezer for up to 1 week. The colder the pie is, the easier to will be to cut nice clean pieces of pie.