Chocolate Turtle Ice Cream Pie Recipe

• For Crust
• 1/2 cup All-purpose Flour
• 1/4 cup Unsweetened Cocoa
• 1/8 tsp Salt
• 1/3 cup Sugar
• 2 1/2 tbsp Fat-free Milk
• 1/2 tsp Vanilla Extract
• 1 large Egg
• 2 tbsp Butter
• 2 tbsp Mini Semi-sweet Chocolate Chips
• Cooking Spray
  
  For Filling
• 4 cups Low-fat Vanilla Ice Cream, softened
• 1/3 cup Fat-free Caramel Sundae Syrup
• 1/4 cup Pecans, toasted & chopped
• 3 tbsp Fat-free Caramel Sundae Syrup
• 2 tbsp Chocolate Syrup

• Preheat oven to 350°.
• Lightly spoon flour into a dry measuring cup; level with a knife.
• Combine flour, cocoa, and salt in a medium bowl, stirring with a whisk; set aside.
• Combine sugar, milk, vanilla, and egg in a medium bowl, stirring with a whisk until well combined; set aside.
• Place butter and chocolate chips in a small microwave-safe bowl.
• Microwave at high 1 minute or until butter and chocolate melt, stirring every 20 seconds. Add chocolate mixture to sugar mixture, stirring with a whisk. Fold in flour mixture.
• Spread batter into a 9-inch deep-dish pie plate coated with cooking spray.
• Bake at 350° for 15 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
• To prepare filling, place softened ice cream in a large bowl; beat with a mixer at medium speed until smooth.
• Spoon half of ice cream over cooled crust, and place remaining ice cream in refrigerator. Drizzle pie with 1/3 cup caramel.
• Freeze pie for 30 minutes or until firm. Spread the remaining ice cream over caramel. Sprinkle evenly with pecans; drizzle with 3 tablespoons of caramel.
• Cover and freeze 4 hours or until firm