Friend Carol treated the Tasty Bunch group to an Ice Cream Pie for dessert when we gathered at Keith and Carol's earlier this month. She doubled the recipe to make it in a 9 x 13 - inch pan, but I will give you the recipe for a pie. If you want to make a large dessert, just double the ingredients. You will have extra "crust" made up, but Carol just put the extra in a ziplock bag and put it in her refrigerator to use for something else.
The next morning she sent me an email telling me about several variations you can do. Her daughter Kelly made it with strawberry ice cream and cut up fresh berries and then lightly mashed some berries to drizzle on top. They have also made it with chocolate ice cream and miniature marshmallows and called it S'mores Pie. (That sounds fantastic!) Clearly you can do all kinds of mix and match flavors.
Click here for a printable version of just the recipe.
ICE CREAM PIE
Crust:
18 graham crackers, crushed
1/3 cup melted butter
Filling:
2 pints ice cream (Carol used butter pecan ice cream)
4 peanut butter cups, chopped (Carol used a bag of minis and cut them into 4ths)
2 large chocolate-covered candy bars, chopped (Carol used Almond Butter Snickers - regular size candy bars)
Caramel Sauce:
1 cup packed brown sugar
1/2 cup half-and-half
1/2 stick butter
Pinch of salt
1 teaspoon vanilla
Combine crackers and butter and press into pie pan and bake at 350 degrees F. for about 5 minutes, until golden and set. Cool completely.
Remove ice cream from freezer to soften. Mix in the chopped candy bars. Pour into pie crust, cover with foil, and freeze for at least 2 hours.
For the caramel sauce, mix the brown sugar, half-and-half, butter, and salt in saucepan over medium-low heat. Cook, while whisking until thicker, 5 to 7 minutes. Add vanilla and cook another minutes. Pour in jar to refrigerate. (You will have leftover sauce. Store in refrigerator.)
Remove pie for about 15 minutes before ready to serve.
Serve pie pieces with drizzled caramel sauce and
sprinkle with chopped pecans.
The next morning she sent me an email telling me about several variations you can do. Her daughter Kelly made it with strawberry ice cream and cut up fresh berries and then lightly mashed some berries to drizzle on top. They have also made it with chocolate ice cream and miniature marshmallows and called it S'mores Pie. (That sounds fantastic!) Clearly you can do all kinds of mix and match flavors.
Click here for a printable version of just the recipe.
ICE CREAM PIE
Crust:
18 graham crackers, crushed
1/3 cup melted butter
Filling:
2 pints ice cream (Carol used butter pecan ice cream)
4 peanut butter cups, chopped (Carol used a bag of minis and cut them into 4ths)
2 large chocolate-covered candy bars, chopped (Carol used Almond Butter Snickers - regular size candy bars)
Caramel Sauce:
1 cup packed brown sugar
1/2 cup half-and-half
1/2 stick butter
Pinch of salt
1 teaspoon vanilla
Combine crackers and butter and press into pie pan and bake at 350 degrees F. for about 5 minutes, until golden and set. Cool completely.
Remove ice cream from freezer to soften. Mix in the chopped candy bars. Pour into pie crust, cover with foil, and freeze for at least 2 hours.
For the caramel sauce, mix the brown sugar, half-and-half, butter, and salt in saucepan over medium-low heat. Cook, while whisking until thicker, 5 to 7 minutes. Add vanilla and cook another minutes. Pour in jar to refrigerate. (You will have leftover sauce. Store in refrigerator.)
Remove pie for about 15 minutes before ready to serve.
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