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Looking for that perfect make-ahead dessert? This ice-cream-based chocolate sundae pie will not disappoint. Plus, it can be made a day ahead (or more), freeing up valuable time in the kitchen!

Recipe created by Brigette on our team.

Chocolate Sundae Pie — A Longtime Family Favorite!

Growing up, this recipe was one of my mom’s staple recipes to serve to company — especially during the hot months of summer.

I’ve since passed this recipe down to my children, who also love this pie! In fact, it is THE dessert that all four of my children request, almost without fail, for their birthday “cake” each year (and since it’s easier than serving cake AND ice -cream, it’s a win in my book!)

I’ve received many requests for this recipe over the years from those of you who have followed my menu plans. Well, here you (finally) go!

Ingredients for Chocolate Sundae Pie

• 1 9-inch graham cracker crust (I like to make my own, but a store-bought one works too!)
• 1 quart vanilla ice cream, softened
• 6 ounces chocolate chips
• 16 large marshmallows
• 1/4 cup milk
• 1 cup heavy whipping cream
• 1/4 -1/2 cup chopped pecans

Optional Variations for Sundae Pie

This is such a versatile and well-loved special-occasion recipe for our family, but feel free to make it “your own” my mixing up some of the flavors.

Try a chocolate cookie crust instead of graham crackers (use crushed Oreos), or add some toasted nuts to the crust for a little extra flavor.

We often use a different flavor of ice cream — so pick your favorite and give it a try.

As for toppings, you can try caramel instead of chocolate, and we often top it with chocolate shavings or chocolate candy pieces instead of pecans.

Whatever you choose, it’s always delicious!

How to Make This Chocolate Sundae Pie Recipe

1. Spread softened ice cream on crust and freeze for 20 minutes.

2. In a microwave-safe bowl, heat the chocolate chips, marshmallows and milk until smooth, stirring every 30 seconds (this will only take a couple of minutes, depending on your microwave; alternatively, you could use a double boiler instead of a microwave for this step).

3. Let the chocolate mixture cool a bit and then poor over ice cream and return to the freezer (I usually sprinkle lightly with salt at this point because I love the sweet/salty contrast).

4. Whip the whipping cream with beaters until stiff peaks form (feel free to add powdered sugar to taste).

5. Spread over the top of the pie.

5. Sprinkle with nuts and freeze for at least an hour (if you want to kick it up a notch, skip the salt earlier in the recipe and use Salted Buttered Pecans).

6. When ready to serve, thaw for 30 minutes at room temperature to make cutting easier.

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