Today’s post is another great dessert from Thing 1. His Chocolate Pie Crust Sundae Cups recipe let you have your ice cream in a dish you can EAT! The kids will love it. Take it away, Thing 1!
Though school has started, the weather is still warm and people are trying to find little ways to hang on to summer. One of the first foods I think about when I hear the word ‘summer’ is ice cream. Whether it be in a cone or a cup or all over my face, ice cream is always a cold and sweet way to cool off on hot summer afternoons. With that in mind, I wanted to make a special kind of sundae to celebrate the end of summer, and to try to hold on to it just a little bit longer!
The bowls are completely edible, made out of a special chocolate pie crust that is simple, easy and quick! I used Neapolitan ice cream, and as it turns out, Neapolitan Oreos also exist! Along with whipped cream and chocolate syrup, these sundaes were sweet and delicious and just what I needed. Even better, there was hardly any clean-up! You can just eat the bowl! Of course, you can use any combination of ice cream and toppings that you desire, but I was going for something synchronized and slightly more sophisticated (because ice cream is such a sophisticated food!). So as a new year school starts and with fall just around the corner, you can enjoy a sundae and reminisce about your summer!
Thing 1 was inspired to make the pie crust sundae cups from a very creative idea by Tina at Epicuricloud. He read her post on Honey and Peach Pie Sundae Cups and decided to do his own sundae in a chocolate cup. You should head over and check out Tina’s homemade honey ice cream. It looks so delicious and creamy!
- 1 cup flour
- 2 tablespoons sugar
- 2 tablespoons cocoa powder
- ½ teaspoon salt
- ¼ cup (1/2 stick) butter
- 2 tablespoons vegetable shortening
- 1 egg yolk
- 3 tablespoons water
- Neapolitan ice cream
- Neapolitan Oreos
- Chocolate syrup
- Whipped cream
- Preheat oven to 450 degrees F (230 degrees C).
- Combine the flour, sugar, cocoa powder, and salt and whisk until well blended.
- Cut in the butter and shortening and combine until the mixture becomes crumbly.
- Add the egg yolk and water and mix until the dough begins to clump together.
- Roll out the dough until about ¼ inch thick.
- Cut out 8 circles, about 4 and ¾ inches to 5 inches in diameter (we used a martini glass, but you can use any bowl or other round object)
- Turn a muffin tin upside down, and place each dough circle over one of the muffin cups, molding it around and pleating the excess so that the dough fits snugly around the cup.
- Place the muffin tin in the oven and bake for 10 minutes.
- When done, remove the muffin tin from the oven and let cool. Once the pie crust cups are cool, remove them from the muffin tin and fill with ice cream, cookie crumbles, chocolate syrup and whipped cream as suggested above or your own favs!
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