This vintage recipe for a chocolate pie features a filling of ice cream blended with pudding, then studded with bittersweet chocolate and poured into a graham cracker crust.


Give your honey a sweetie pie tonight

Double chocolate chunk ice cream pie recipe (1988)


Double chocolate chunk ice cream pie recipe


1 cup cold milk
1 cup (1/2 pint) chocolate ice cream, softened
1 package (4 serving size) Jell-O milk chocolate or chocolate flavor instant pudding and pie filling mix
4 squares Baker’s semi-sweet chocolate, cut into small chunks
1 (6 oz.) Keebler Ready Crust graham cracker pie crust


1. Thoroughly blend milk and ice cream in a bowl. Add pie filling mix. Beat at lowest speed of mixer for 1 minute.

2. Fold in chocolate. Pour immediately into crust. Freeze until firm, 4 hours or overnight.

3. Remove from freezer 30 minutes before serving and keep chilled in the refrigerator. Garnish with whipped topping and shaved chocolate, if desired.

Store any leftover pie in freezer.

>> You might also like these recipes: Double chocolate cream pie (1982) & Banana split cake (1982)

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