[Trader joe's] Pie for My Guy: Chocolate Mint Ice Cream Pie(S)!

I know, I know...it seems like I forgot the month of August pie for my guy, but I promise, this was made, and consumed in AUGUST! ;) (Instagram will back me up.)

This ice cream pie is one of my mom's recipes and one of my absolute favorites.
{PLUS: the recipe makes TWO PIES!!! #winning}

I have to tell you about this crust. The ingredients may seem a little strange...

...but they come together to make this insanely fudgey, sticky, rich, chewy, chocolaty crust. Ohmygoshsogood!

You can absolutely use green mini chocolate chip ice cream for this recipe...Mom always did. I'll tell you the truth, though...sometimes, when you stir the chocolate into the ice cream, the green looks...not so beautiful. So, I used this ice cream from Haagen-Dazs:

Mr. E is not a traditional cake person, so this was his birthday cake.

Over the last several years of blogging, I've learned something. It's ok if your family wants to slice into dessert after it's dark outside and you've lost the good light for photography.

Life is not about the blog, but about enjoying the moment. ;)

Aaaaaand, dessert can always be photographed and eaten the next day for lunch. *cough*

Chocolate Mint Ice Cream Pie {makes 2 pies, from tutsdot.blogspot.com}
1 box chocolate cake mix ¾ c. water ¼ c. canola or vegetable oil 1 (16 oz.) jar chocolate fudge frosting, divided 4 pints (or ½ gallon) mint chocolate chip ice cream optional: chocolate chip, melted whipped cream
Preheat oven to 350.
Combine the cake mix, water, oil, and 1 cup of the fudge frosting in the bowl of a mixer on low speed. Beat for 15-30 seconds, then increase the speed to high and beat for 2 minutes.

The mixture will be very fluffy. Divide into 2 pie pans. Bake for 25-30 minutes, until they’re not liquidy in the center. Place on wire cooling rack to cool. The crusts will sink in the middle.

Once the crusts are cool, place the ice cream on the counter for 15 minutes until softened. Place the remaining frosting in the microwave and heat for about 15 seconds on 50% power, until melted and warm.

Place the softened ice cream in a large bowl along with the heated frosting. Stir with a wooden spoon until combined. (Don’t worry if a few places aren’t totally combined.) Divide between the two cooled crusts, smoothing with an offset spatula. Freeze at least 4 hours before serving.
(Optional: melt some chocolate chips and squiggle across the top. Add some piped whipped cream for decoration, if desired.)
For easiest serving, dip the bottom of the pan in hot water for a few seconds. Cut and wiggle a cake server all the way underneath the crust. It’s fudgey and sticky and needs a little help getting out of the pan. :)