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Soften the ice cream in the refrigerator for 30 minutes before using.
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2
Alternatively, place the ice cream 1 pint at a time in a microwave set at medium (50% power) for 20 second intervals until softened.
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3
Chocolate Mint Fudge Filling: In a medium saucepan over medium heat, bring the cream and corn syrup to a gentle boil.
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4
Remove the panfrom the heat and add the chocolate.
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5
Let the mixture sit 1 to 2 minutes to melt the chocolate.
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Whisk until smooth.
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Stir in the Creme de Menthe and vanilla.
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8
Cover the surface of the filling with plastic wrap and cool the filling to room temperature.
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9
Chocolate Pie Shell: Line 10-inch pie plate with aluminum foil, leaving a 2-inch overhang around the entire edge of pie plate.
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10
Fold the overhang underneath pie plate.
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11
In the top of a double boiler over hot (not simmering) water melt the chocolate with the butter, stirring occasionally until smooth.
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12
Remove the top part of the double boiler from the bottom and stir in the Creme de Menthe and vanilla.
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13
Stir in the cereal.
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14
Scrape chocolate mixture into prepared pie plate.
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15
Using a small off-set metal cake spatula, spread chocolate mixture in a thin, even layer over bottom and up the side of pie plate; freeze shell for 20-30 minutes, until firm.
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16
Remove the firm pie shell from the freezer.
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17
Using the aluminum foil as handles, remove the chocolate shell from the pie plate.
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18
Invert the pie shell and carefully peel off the aluminum foil.
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19
Place the chocolate pie shell back in the pie plate.
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20
Return the pie plate to the freezer.
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21
Chocolate Mint Ice Cream Filling: In a large bowl, stir together the softened ice cream and the Creme de Menthe.
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22
Remove the pie plate from the freezer and quickly spread half of the ice cream mixture into the chocolate pie shell.
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23
Pour the chocolate mint filling over the layer of ice cream and spread evenly with a spatula.
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Spread the remaining ice cream over the chocolate filling.
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25
Cover the pie with plastic wrap and freeze for at least 8 hours or overnight.
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26
Chocolate Curls: Warm a 1-ounce square of semisweet chocolate by placing it in a microwave for 20 second intervals at low power (20%), until it starts to soften.
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27
Line a baking sheet with waxed paper.
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28
Grip the square of chocolate with a paper towel so that your hand does not melt the chocolate.
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29
Using a vegetable peeler, scrape one of the edges ofthe chocolate square in a downward motion, forming tight curls.
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(Chocolate that is too cool will produce shavings; overly heated chocolate will curl very little.)
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As you form the curls, let them fall onto the waxed paper.
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32
Continue making curls until the 4 ounces of chocolate have all been used.
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33
Refrigerate the baking sheet with the curls until you are ready to use them.
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34
Creme de Menthe Whipped Cream: In a chilled, large bowl, using a hand-held electric mixer set at medium speed, beat the cream and sugar until soft peaks start to form.
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35
Add the Creme de Menthe and vanilla and continue beating until stiff peaks start to form.
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36
Fill a pastry bag fitted with a star tip (such as Ateco #5) with the Creme de Menthe whipped cream.
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37
Pipe a shell border around the edge of the pie.
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38
If desired, pipe a large rosette in the center of the pie.
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39
Remove the chocolate curls from the refrigerator.
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40
Using a metal cake spatula or a large spoon, scoop up some of the chocolate curls and sprinkle them over the top of the ice cream pie avoiding the areas with the piped whipped cream decoration.
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41
Freeze the pie for 8 hours.
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42
Place the pie in the refrigerator 30 minutes before serving.
