Instructions: Spread melted chocolate over bottom of crust. Freeze until set, about 5 minutes. Spoon ice cream into crust; smooth top. Freeze until very firm,

about 4 hours. (Can be prepared 4 days ahead.)

Serve pie with Hot Caramel Sauce.

To make Hot Caramel Sauce:
Combine brown sugar, corn syrup, whipping cream, butter and salt in heavy medium saucepan. Stir over low heat until sugar dissolves, about 4 minutes. Increase heat to medium-high. Boil sauce without stirring until

mixture registers 238F (soft-ball stage) on candy thermometer, about 11 minutes. Cool slightly. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat, stirring constantly.)

Makes about 2
cups.

Serves 8.

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