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VANILLA SUNDAE PIE 1 qt. rich vanilla ice cream Vanilla Walnut Crust Chocolate Orange Sauce One half hour or longer before serving, scoop rich vanilla ice cream into Vanilla Walnut Crust; place in freezer to firm. Just before serving, top scoops with Chocolate Orange Sauce. Garnish with strips of orange peel and fresh mint sprigs, if desired. Yields 8 portions. Vanilla Walnut Crust: 7 double graham crackers, broken 1/4 c. butter or margarine, melted 1/2 tsp. pure vanilla extract 1/2 c. walnuts Preheat oven to 300 degrees. In the bowl of a food processor fitted with a wing blade, process crackers and walnuts, switch- ing on and off until finely ground. With machine running, pour butter and vanilla through feed tube. Process until crumbs are moistened. Press crumb mixture into a 10-inch tart pan with a removable bottom or a 9-inch pie plate. Bake until lightly browned 12 to 15 minutes. Cool on a wire rack. Note: Crackers and walnuts can be ground in an electric blender. Process half at a time. Then add the butter and vanilla. Yields 1 crust. Chocolate Orange Sauce: 1 c. semi-sweet chocolate chips 2 tsp. pure vanilla extract 2 Tbsp. orange juice 1 tsp. grated orange peel In a small saucepan over very low heat, melt chocolate chips, stirring constantly. Stir in orange juice, pure vanilla extract and orange peel, cool slightly. Drizzle over vanilla ice cream or cover and refrigerate for up to 2 weeks. Reheat before serving. Yields 2/3 cup. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |