Hot fudge sundae pie

Total Time
18 min
8 min
10 min
With layers of decadence, this impressive frozen pie is sure to satisfy any chocolate-lovers sweet tooth. The homemade chocolate graham cracker crust, the frozen filling made with three different flavors of ice cream, the hot fudge drizzle, and finally, the chocolate-covered strawberries on top all make this dessert a more-than-welcome end to any meal. Using a food processor to make the crust ensures the pieces are finely ground, that the ingredients are well combined (which is key to it holding together), and that it all comes together quickly. You can use whatever combination of ice cream flavors that you like.


Chocolate graham cracker(s)

9 sheet(s), (2 1⁄2 x 5-inch) each


2 Tbsp

Canola oil

1 Tbsp

1% low-fat milk

1 Tbsp

Fat-free vanilla ice cream

2 cup(s), slightly softened

Fat free ice cream sweetened with sugar

2 cup(s), coffee flavored, slightly softened

Fat free ice cream sweetened with sugar

2 cup(s), chocolate flavored, slightly softened

Semisweet chocolate

2 oz, or bittersweet, chopped

Canola oil

1 tsp


16 medium

Fat free hot fudge



  1. Preheat the oven to 375°F. Spray a 9-inch pie plate with nonstick spray.
  2. To make the crust, put the graham crackers in a food processor and pulse until finely ground. Add the honey, oil, and milk; process until moist and crumbly. Press the crumb mixture evenly onto the bottom and up the side of the pie plate. Bake until firm, 8 - 10 minutes. Let cool completely, then freeze until firm, about 30 minutes.
  3. To make the filling, with a narrow metal spatula, spread the vanilla ice cream in the crust to form an even layer. Place scoops of the coffee and chocolate ice creams on top of the vanilla ice cream. Loosely wrap the pie in wax paper and then in heavy-duty foil. Freeze until completely frozen, at least 4 hours or up to 1 week.
  4. Fill a small saucepan with 1 1⁄2 inches of water and set over medium-low heat; bring almost to a simmer. Combine the chocolate and oil in a small bowl and set over the saucepan; whisk until the chocolate is melted and the mixture is smooth. Remove the bowl from the saucepan. Line a baking sheet with wax paper. One at a time, dip the strawberries, two-thirds of the way into the chocolate; shake off any excess. Place on the wax paper. If the chocolate gets too cool, return the bowl briefly to the saucepan to heat it. Let the berries stand until the chocolate is set, about 30 minutes. Carefully lift the berries from the wax paper and place on a plate. Refrigerate up to 8 hours.
  5. Let the pie soften slightly in the refrigerator about 15 minutes. Cut the pie into 16 wedges and place on chilled plates. Drizzle each serving with 3 tablespoons of the hot fudge sauce and garnish with a chocolate-dipped strawberry. Serve at once. Yields 1/16 pie per serving.