1 qt. ice cream
1 c. sugar
1/4 c. cornstarch
Dash of salt
1 tsp. vanilla
1/2 c. water
2 sq. unsweetened chocolate
1/2 c. half & half
Graham cracker pie shell

In a pan combine sugar, cornstarch and salt. Gradually add water. Add 2 squares unsweetened chocolate (chopped). Cook over medium heat until it boils. Add half & half. Continue to cook until thick, smooth and glossy. Blend in vanilla.

Pour chocolate into cooled pie shell. Refrigerate until firm. Let ice cream stand at room temperature until softened. Put ice cream into pie shell and freeze until firm. Crushed nuts or top makes it seem almost like a sundae. Let stand at room temperature for a few minutes before serving.