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Fudge Sundae Pie

This recipe came from my sister-in-law Nancy Ray in Missouri. We love this on a hot summer day.

 

Put 1-6oz can pet evaporated milk, 1 c. Nestles Semi-Sweet Chocolate Morsels, 1 c. Miniature Marshmallows, and 1/4 t. salt into a heavy saucepan. Stir over medium heat until chocolate and marshmallows melt completely and thicken. Remove from heat and cool to room temperature.

Line bottom and sides of a 9" pie pan with vanilla wafers.

Spoon half of 1 qt. vanilla ice cream over wafers. Cover with half of chocolate mixture. Repeat with rest of ice cream and chocolate. 

Sprinkle pecans on top. Freeze until firm (approx 3-5 hours). Makes 2 pies, as sauce is rich. Use half gallon ice cream. Any sauce left over can be refrigerated. Reheat for hot fudge sundaes.

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