1 (9-inch) store-bought piecrust
1 stick(s) unsalted butter
1 3/4 cup(s) sugar
4 tablespoon(s) cocoa
1/4 cup(s) all-purpose flour
4 large eggs, beaten
1 teaspoon(s) vanilla extract
3 cup(s) vanilla or mocha ice cream, slightly softened
3 tablespoon(s) fudge sauce
Preheat oven to 450 degrees F. Line crust with parchment paper and weight with dried beans or pie weights; bake until dough is lightly golden and set, 10 to 15 minutes. Remove pie and cool on a wire rack. Reduce oven temperature to 350 degrees F.
For filling: In a bowl, stir together butter, sugar, and cocoa until well combined. Add flour, eggs, and vanilla and mix until smooth. Pour mixture into prepared crust and bake for 30 to 40 minutes.
Remove pie from oven and cool completely on a wire rack. Gently mound ice cream over pie and freeze until ice cream sets. Drizzle with fudge sauce before serving.
[ via Country Living magazine (May 2010) - Recipe from the Crown Restaurant in Indianola, MS ]