Sauce yields 2 1/2 cups.
1 (9-inch) chocolate crumb pie crust
Maraschino cherries (with stems) for garnish
1 quart ice cream (strawberry, cherry vanilla or chocolate swirl)
Extra Thick Fudge Sauce
12 ounces semisweet chocolate chips
3 tablespoons butter
1 (13 ounce) can evaporated milk
- Allow ice cream to soften just until able to spread in pie shell. Freeze until firm.
- Before serving, top with Fudge Sauce, cover with whipped cream and decorate each serving with a stemmed cherry.
- Sauce: Combine all ingredients in a heavy 2-quart saucepan. Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. Can be stored in refrigerator. Reheat over low heat or in microwave oven.