Ingredients with Measurements:
- 1 9-inch pie crust
- 1 1/2 cups chocolate chips
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 cups whole milk
- 1 teaspoon vanilla extract
Special equipment needed:
- Pie dish
- Mixing bowl
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bake the pie crust for 10-12 minutes or until lightly golden brown. Set aside to cool.
3. In a mixing bowl, whisk together the sugar, cornstarch, and salt.
4. In a saucepan, heat the milk over medium heat until it starts to steam.
5. Gradually whisk the dry ingredients into the milk until smooth.
6. Continue to cook the mixture, stirring constantly, until it thickens and coats the back of a spoon.
7. Remove the mixture from the heat and stir in the vanilla extract.
8. Let the mixture cool for 10 minutes before stirring in the chocolate chips.
9. Pour the mixture into the cooled pie crust and smooth the top with a spatula.
10. Cover the pie with plastic wrap and freeze for at least 4 hours or until firm.
11. Once the pie is frozen, remove it from the freezer and let it sit at room temperature for 10-15 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Freezing time: 4 hours
Temperature:
Oven temperature: 375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 385
Fat per serving: 20g
Carbohydrates per serving: 47g
Protein per serving: 6g
Substitutions for ingredients:
- Pie crust: You can use a store-bought crust or make your own using your favorite recipe.
- Chocolate chips: You can use any type of chocolate chips, such as dark chocolate or white chocolate.
- Sugar: You can use a sugar substitute, such as stevia or Splenda, if desired.
- Cornstarch: You can use arrowroot powder or tapioca starch instead of cornstarch.
Variations:
- Mint Chocolate Chip Ice Milk Pie: Add 1/2 teaspoon of peppermint extract to the milk mixture and use mint chocolate chips instead of regular chocolate chips.
- Peanut Butter Chocolate Chip Ice Milk Pie: Add 1/2 cup of creamy peanut butter to the milk mixture and use peanut butter chocolate chips instead of regular chocolate chips.
- Caramel Chocolate Chip Ice Milk Pie: Drizzle caramel sauce over the top of the pie before serving.
Tips and tricks:
- Make sure to let the milk mixture cool before stirring in the chocolate chips to prevent them from melting.
- Use a spatula to smooth the top of the pie before freezing to create an even surface.
- To make slicing easier, run a knife under hot water before cutting into the frozen pie.
Storage instructions:
The Chocolate Chip Ice Milk Pie can be stored in the freezer, covered with plastic wrap, for up to 1 week.
Reheating instructions:
The pie does not need to be reheated. Simply let it sit at room temperature for 10-15 minutes before serving.
Presentation ideas:
Serve the pie on a platter with a dollop of whipped cream on top.
Garnishes:
Garnish the pie with chocolate shavings or chopped nuts.
Pairings:
Serve the pie with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
The pie can be served on its own as a dessert.
Troubleshooting advice:
- If the milk mixture does not thicken, continue to cook it over medium heat, stirring constantly, until it reaches the desired consistency.
- If the pie crust becomes too brown while baking, cover it with aluminum foil and continue to bake until the filling is added.
Food safety advice:
Make sure to store the pie in the freezer at all times to prevent bacterial growth.
Food history:
Ice milk, a lighter version of ice cream, was popular in the 1970s and 1980s.
Flavor profiles:
The Chocolate Chip Ice Milk Pie is sweet and creamy with a rich chocolate flavor.
Serving suggestions:
Serve the pie chilled for a refreshing dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A