All-American Baby Ruth Pie (SMS)

This week's Sweet Melissa Sundays (SMS) recipe was chosen by Donna of L’Amour de Tarte: Chocolate Pie Crust. We were given the opportunity to fill the pie crust with the filling of our choice, using a recipe outside of the cookbook. I've seen chocolate cookie crusts before, but never a chocolate pie crust, so I was curious to try this one. The recipe looked like most pie crust recipes, with the addition of some cocoa powder.


Although it's winter, I decided to try an ice cream "pie" recipe that I have had tucked away for quite some time. It was from a Nestle calendar I got in the mail, but you can also find it on verybestbaking.com. I simply used the chocolate pie crust from the Sweet Melissa Baking Book instead of the chocolate cookie crust. I also made my own chocolate ice cream, the recipe for which I'll post later.

How did it turn out? Sadly, the chocolate pie crust was a bit of a disappointment. I am not sure if it was just the shortening I used, but the crust had a very strong after taste of shortening that was unpleasant to say the least. The ice cream pie was great, but next time I need to make sure that I chop my Baby Ruth bars into even smaller pieces (or serve it after just one hour in the freezer) because the candy bits got a bit hard and difficult to eat.


If you would like to try the chocolate pie crust recipe, you can find it here. The Baby Ruth Pie recipe is below (I'd recommend sticking with the cookie crust), and I'll be posting the chocolate ice cream recipe soon.

All-American Baby Ruth Pie
from VeryBestBaking.com

18 (about 1 1/2 cups) crushed creme-filled chocolate cookies (Oreos)
3 tablespoons butter or margarine, melted
2 pints chocolate ice cream, softened
3 (2.1 ounces each) NESTLÉ BABY RUTH Candy Bars, finely chopped; or 9 fun size bars (I used 8 fun size bars)
1 cup miniature marshmallows
NESTLÉ NESQUIK Chocolate Flavor Syrup

Combine crushed cookies and butter in small bowl. Press onto bottom of 9-inch pie plate; freeze for 5 minutes.

Combine ice cream, chopped Baby Ruth and marshmallows in large bowl; spoon into prepared crust. Freeze for about 1 hour or until firm. Drizzle with Nesquik before serving.