Here’s a recipe clipping from Betty Crocker that was published in THIS WEEK Magazine, February 5, 1961. Found in an old collection filed away in a recipe box.

NEWS OF THE MONTH–Butterfudge Cooky Pie! This is our Valentine to those families of yours who just can’t get enough chocolate. It’s an ice cream pie with a pat-in-the-pie-pan cooky crust made with chocolate and butter. Here’s the recipe:

1/2 cup soft butter
1/4 cup sifted confectioners’ sugar
1/2 tsp. vanilla
1 cup sifted GOLD MEDAL Flour
1/8 tsp. salt
2 sq. semi-sweet chocolate (2 oz.), melted
1 qt. butter pecan ice cream
fudge sauce.

Mix butter, sugar and vanilla thoroughly. Sift flour and salt. Add to butter mixture and blend. Add melted chocolate and blend well. Chill 30 to 45 min. Heat oven to 400° (mod. hot). Pat dough in 9″ ungreased pie pan. Flute edge. Prick. Bake 10 to 12 min. Cool. Just before serving, fill with spoonfuls of ice cream and top with fudge sauce.