Yum!  Ice cream Pie!

My Ice cream pie was still a little on the soft side when i served it for dessert tonight but that was due to it not being assembled until 4 pm!  This is a super easy (and apparently immpresive) dessert to throw together, my company was impressed!

Ice Cream Pie

• One graham cracker pie crust (i made my own…sorry i didn’t measure my ingredients.  I used chocolate graham cracker crumbs and melted butter, baked in the pie shell at 350 degrees for 15 min)
• Ice cream (left out to soften up so it’s spreadable)
• Cool Whip
• milk chocolate Hershey bar

 Let your ice cream soften up and then scoop it into the pie shell spreading it smooth with a rubber spatula and put it in the freezer until it firms up a bit.  Once it’s firm, throw some cool whip on top and use a vegetable peeler to make chocolate curls and add them to the top of the pie!  (Chocolate curls best at room temperature!)

Let it chill out in the freezer until it’s firm (or if you can’t wait that long, serve it to your guests anyways!)

We had friends over for dinner Friday night and I wanted to make an easy dessert. Ice cream pie seemed like the perfect thing now that we’re having days with temperatures in the 80′s. This Mississippi Mud Pie did not disappoint. It was great! The recipe was recommended to me from Annie’s Eats.

The only change I would make next time would be to make extra crust. I didn’t have enough to go up the sides of my pie pan. I used a 9-inch pie pan. I’m reflecting that change in my recipe below. Otherwise, everything was perfect. The homemade chocolate mixture is sinfully delicious (I was definitely sampling the leftover chocolate sauce at 7 a.m. Friday morning when I was making the pie!)  and I think the toffee chips make this pie.

Mississippi Mud Pie
(Recipe source Annie’s Eats, originally from Williams-Sonoma)

Ingredients:

FOR THE COOKIE CRUST
2 cups Oreo cookie crumbs
5 tablespoons unsalted butter, melted
1 tablespoon sugar

FOR THE CHOCOLATE SAUCE
1 cup semisweet chocolate chips
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy cream
2 tablespoons light corn syrup
1 cup powdered sugar, sifted
1 teaspoon vanilla extract

FOR THE PIE
1/2 cup toffee bits
1 quart coffee ice cream, softened

Directions:

FOR THE COOKIE CRUST
Preheat oven to 350 degrees.

Mix together cookie crumbs, butter and sugar until crumbs are well moistened. Press mixture into a 9-inch pie pan. Firmly pack in crumbs and work up the sides of the pan.

Bake for 5-10 minutes (depending on desired crust firmness). Note that the crust will firm up more as it cools.

FOR THE CHOCOLATE SAUCE
In a double boiler, combine the chocolate chips, butter, cream and corn syrup. Heat over low heat, stirring often, until chocolate is melted. If you do not have a double broiler, you can use a small metal bowl over a small saucepan of simmering water. Bowl should not be touching the water.

Alternatively, in a microwave proof bowl, combine the chocolate, butter, cream and corn syrup and melt in microwave in 30-second intervals at 50 percent power. Stir mixture well after each 30 second interval. Do not overcook! Chocolate can burn quickly in microwave.

Add powdered sugar and vanilla to the chocolate mixture and whisk together. Reserve 1⁄3 cup of the chocolate mixture for the top of the pie. Spread the remaining mixture evenly in the bottom of the cookie crust and sprinkle half of the toffee bits over the chocolate. Refrigerate until chilled and set, about 1 hour.

TO ASSEMBLE THE PIE
In a large bowl, using an electric mixer, beat the softened ice cream on medium speed until it is spreadable but not runny. Immediately spread in pie shell and freeze until the ice cream is firm, at least 2 hours or up to overnight.

Reheat the reserved chocolate mixture in the microwave at 50 percent power in 30-second intervals, until it is spreadable but not hot. Use a spatula to spread it over the ice cream. Sprinkle with remaining toffee bits and return the pie to the freezer until it is completely firm before serving, 3 to 4 hours.

To slice, run a knife under hot water, then dry it off. If frozen overnight, pie may need to stand at room temperature for a few minutes before it is soft enough to slice easily.ream

Yield: One 9-inch pie; 8 servings

In the meantime, I shall cheer myself up with this desserty dessert. Compliments of Goop, the ‘I haven’t quite figured it out’ web site slash e-newsletter brought to you by Gwenyth Paltrow. Yeah, weird I know but look at this y’all.

Pumpkin Ice Cream Pie with Maple Whipped Cream

A cool alternative (literally) to traditional pumpkin pie. If you can find pumpkin ice cream, by all means use that. If not, here’s a quick and easy way to make some using vanilla ice cream, good canned pumpkin and lots of wonderful spices. When you first make the mixture the spices might seem strong, but remember that their flavors get a bit muted when they’re ice cold. If you’re doing Thanksgiving for a large crowd, make two of these. One is good for a small crowd and the ice cream alone is a simple, fun desert for a party of two.

SERVES: 6, very generously
TIME: 20 minutes + at least 3 hours in the freezer

Preheat the oven to 350º F.

Combine the graham cracker crumbs, sugar and melted butter in a pie pan (why bother washing a mixing bowl?). Mix together with your fingers and then press evenly to cover the bottom and sides of the pan. It helps to press the mixture with the bottom of a small measuring cup. Bake for ten minutes or until light brown. Let cool while you prepare the filling.

In a large bowl, beat together the ice cream, pumpkin and spices. Spread evenly into the cooled pie shell and stick in the freezer for at least three hours before serving. When ready to serve, spread the top with Maple Whipped Cream.

Maple Whipped Cream

Maple syrup is one of the great North American ingredients and is one of the healthiest ways to sweeten things. I put it in nearly everything, including this heavenly whipped cream.

SERVES: enough for one pie
TIME: 5 minutes

Whip the cream using a standing mixer, handheld mixer or whisk (a bit of a workout!) until stiff peaks form. Whisk in maple syrup to taste.

After this tasty treat, I should be feeling all smiles again. Oh, and by the way, my birthday is tomorrow. That should help.

The reason we use Haagen Dazs ice cream is because it returns to its normal consistency after it is defrosted and refrozen. 

1 package oreo cookies
1 stick butter
1 pint Haagen Dazs coffee ice cream
1 pint Haagen Dazs chocolate ice cream
Chocolate Syrup
Redi-Whip whipped cream

In a very large bowl, place the coffee and chocolate ice creams together.  As they melt, stir them together, making one flavor of coffee/chocolate ice cream.  Set aside.

Generously butter two pie pans.
Melt the stick of butter.
Crush about 30 oreo cookies, either by using a food processor, or by placing the cookies in a plastic baggie and using your rolling pin.

 Mix the cookies and the butter in the pie pans.  Using a spoon or bottom of a glass, press the cookies into the bottom and sides of the pie pans.

Pour the soupy ice cream into both pies.  Place in freezer until firm.
Remove from freezer after a few hours and top with chocolate sauce.
Spray some Redi-Whip on each piece as you are serving it.

ENJOY!!

Lemonade Pie

Crust
1-1/4 cups finely crushed pretzels
1/4 cup sugar
1/2 cup butter or margarine, melted

Filling
1 quart vanilla ice cream, softened
1 (6-ounce) can frozen lemonade concentrate, thawed
3 drops yellow food coloring, if desired

Directions
Combine all crust ingredients in a small bowl. Press in bottom and up sides of 8 or 9-inch lightly buttered pie pan.

Place all filling ingredients in a large bowl; blend well. Spoon and spread into prepared crust. Freeze 2 hours or until firm. Let stand at room temperature a few minutes before serving, for easier cutting. Garnish with whipped cream and fresh lemon slices if desired.

More recipes featuring ice cream: Fudge Crunch Ice Cream Pie, Hot Fudge Ice Cream Sundae Bars, Black Bottom Cherry Ice Cream Bars

Melt butter and chocolate chips in a double boiler. Stir in corn syrup and Rice Krispies; mix well. Pour mixture into an 8-inch springform pan. Press mixture firmly to the bottom and sides of pan. Freeze mixture for 10 to 15 minutes or until firm.

Fill with ice cream and garnish with shaved chocolate shreds.

Filling:
1 pint vanilla ice cream
1/2 cup dairy sour cream
1/4 cup finely chopped toasted almonds
1/8 cup rum
1 pint chocolate ice cream
1 pint strawberry ice cream
1 (1 ounce) square semisweet chocolate, melted

Heat oven to 325 degrees F. Butter a 9-inch pie plate.

Coconut Pie Crust: Combine coconut and butter; press on bottom and sides of prepared pie plate. Bake for 25 minutes or until edges are golden brown. Cool; chill before filling.

In cold mixing bowl, stir vanilla ice cream to soften; add sour cream, nuts and rum. (If mixture becomes too soft, return to freezer until nearly firm.) Spread half the mixture in each pie shell.

Using small or medium ice cream scoop, shape the chocolate and strawberry ice cream into balls; arrange atop vanilla layer in pie shell. Cover and freeze. Drizzle with melted chocolate; top with additional toasted almonds, if desired.

For easy serving, dip bottom of each pie plate in warm water for a few seconds before cutting.

Filling:
1 pint vanilla ice cream
1/2 cup dairy sour cream
1/4 cup finely chopped toasted almonds
1/8 cup rum
1 pint chocolate ice cream
1 pint strawberry ice cream
1 (1 ounce) square semisweet chocolate, melted

Heat oven to 325 degrees F. Butter a 9-inch pie plate.

Coconut Pie Crust: Combine coconut and butter; press on bottom and sides of prepared pie plate. Bake for 25 minutes or until edges are golden brown. Cool; chill before filling.

In cold mixing bowl, stir vanilla ice cream to soften; add sour cream, nuts and rum. (If mixture becomes too soft, return to freezer until nearly firm.) Spread half the mixture in each pie shell.

Using small or medium ice cream scoop, shape the chocolate and strawberry ice cream into balls; arrange atop vanilla layer in pie shell. Cover and freeze. Drizzle with melted chocolate; top with additional toasted almonds, if desired.

For easy serving, dip bottom of each pie plate in warm water for a few seconds before cutting.

In a small bowl, combine chocolate crumbs, sugar and butter, Press into a 9-inch round cake pan and chill.

In a large bowl, beat cream cheese with rum until light and fluffy. Fold in ice cream. Pour into crust and freeze at least 4 hours.

In a chilled bowl, whip cream, sugar and Kahlúa until stiff peaks form. Swirl onto top of pie. Garnish with Chocolate Scrolls. Freeze at least two hours.

Let stand at room temperature about 5 minutes before serving.

Chocolate Scrolls:
Allow squares of semisweet chocolate to warm slightly. Using a vegetable peeler, peel scrolls from chocolate onto a plate. Refrigerate until firm.

Filling:
1 (15.75 ounce) can lemon pie filling
1 tablespoon lemon juice
1 quart vanilla ice cream, slightly softened
1 teaspoon grated lemon peel

Place cookies in food processor bowl with metal blade or blender container; process 20 to 30 seconds or until crumbs are very fine. Reserve 2 teaspoons crumbs for garnish. To remaining crumbs in food processor bowl, add corn flake crumbs, sugar and margarine. With machine running, add water, processing until blended. Press mixture firmly in bottom and up sides of 9-inch pie pan. Set aside.

In small bowl, combine pie filling and lemon juice until well blended. Set aside.

In large bowl, stir together ice cream and lemon peel just until mixed. Quickly spread half of ice cream mixture in crust-lined pan. Top with pie filling mixture, spreading evenly. Spoon remaining ice cream mixture over top; spread evenly to cover. Sprinkle with reserved crumbs. Freeze at least 2 hours or until firm in center.

To serve, let pie stand at room temperature for 10 to 15 minutes before cutting into wedges.

In a small bowl, combine chocolate crumbs, sugar and butter, Press into a 9-inch round cake pan and chill.

In a large bowl, beat cream cheese with rum until light and fluffy. Fold in ice cream. Pour into crust and freeze at least 4 hours.

In a chilled bowl, whip cream, sugar and Kahlúa until stiff peaks form. Swirl onto top of pie. Garnish with Chocolate Scrolls. Freeze at least two hours.

Let stand at room temperature about 5 minutes before serving.

Chocolate Scrolls:
Allow squares of semisweet chocolate to warm slightly. Using a vegetable peeler, peel scrolls from chocolate onto a plate. Refrigerate until firm.

Heat oven to 350 degrees F.

Mix crumbs, butter, pecans and liqueur. Press into 9-inch pie pan. Bake about 8 minutes. Cool. Freeze 1 hour.

Spread ice cream evenly in crust. Freeze until ice cream is set.

Beat whipping cream to soft peaks. Add sugar, whiskey and espresso powder and whip until stiff. Spoon into pastry bag with large star tip. Pipe decoratively over ice cream. Garnish with candies. Freeze 8 hours or overnight.

Heat oven to 350 degrees F.

Mix crumbs, butter, pecans and liqueur. Press into 9-inch pie pan. Bake about 8 minutes. Cool. Freeze 1 hour.

Spread ice cream evenly in crust. Freeze until ice cream is set.

Beat whipping cream to soft peaks. Add sugar, whiskey and espresso powder and whip until stiff. Spoon into pastry bag with large star tip. Pipe decoratively over ice cream. Garnish with candies. Freeze 8 hours or overnight.

1 package lady fingers
1 small box Jell-O (flavor desired)
1 pint ice cream (flavor desired)
1 1/4 cups water

Lightly butter a 9-inch pie plate. Press into it 1 package of lady fingers arranged around the plate.

Heat 1 1/4 cups of water to boiling. Remove from heat and dissolve package of strawberry Jell-O. Add vanilla ice cream, cut into pieces. Stir immediately until melted. Chill until thickened but not set (10 to 20 minutes).

Pour Jell-O mixture over ladyfingers and chill for 2 hours.

Before serving, garnish with fresh fruit and whipped cream.

Soften ice cream and frozen guava juice. Mix together and pour into pie shell. Freeze until firm, about 1 hour.

Top with Cool Whip before serving.

Crush wafers. Pour wafers into medium bowl and add butter. Mix well. Press into 9-inch pie plate. Spread crust with ice cream. Put into freezer until ice cream is firm. Top with fudge sauce. Store in freezer until firm.

To serve, slice pie and serve on chilled dessert plate. Top with whipped cream and slivered almonds.

Or use 6 drops green food coloring, 1 teaspoon vanilla and 1/4 teaspoon peppermint extract.

Combine ice cream, lemon juice, creme de menthe and creme de cacao in bowl. Fold in Cool Whip, blending well.

Freeze if necessary, until mixture will mound. Spoon into crust. Freeze until firm, at least 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.

In double boiler melt Hershey bars and marshmallows in milk. Let cool completely.

Whip whipping cream and add to the Hershey mixture. Pour into graham cracker crust and place in freezer until set.

Soften enough vanilla ice cream, 2/3 to 1 quart, and spread on the pie. Store in freezer until ready to serve.

Mix peanut butter with fudge topping until smooth. Spread half in bottom of baked shell. Freeze 1 hour.

Spoon ice cream into pie shell, smoothing surface. Freeze 1 hour.

Pour remaining peanut butter/chocolate mixture on top of ice cream, spreading to create a marbled effect. Sprinkle with peanuts. Cover and freeze several hours or overnight until firm.

Place pie in refrigerator for 10 to 15 minutes before serving for easier cutting.

Mix peanut butter with fudge topping until smooth. Spread half in bottom of baked shell. Freeze 1 hour.

Spoon ice cream into pie shell, smoothing surface. Freeze 1 hour.

Pour remaining peanut butter/chocolate mixture on top of ice cream, spreading to create a marbled effect. Sprinkle with peanuts. Cover and freeze several hours or overnight until firm.

Place pie in refrigerator for 10 to 15 minutes before serving for easier cutting.

1 small box raspberry gelatin
2/3 cup boiling water
1 cup (1/2 pint) vanilla ice cream
2 cups frozen nondairy whipped topping, thawed
1 cup fresh raspberries
1 prepared 9-inch chocolate cookie crumb crust, cooled

Completely dissolve gelatin in boiling water. Add ice cream by spoonful, stirring until melted and smooth. Blend in whipped topping and raspberries. Chill, if necessary, until mixture mounds. Spoon into crust. Chill about 3 hours or freeze until firm.

Garnish with chocolate curls and additional whipped topping and fruit, if desired.

1 small box raspberry gelatin
2/3 cup boiling water
1 cup (1/2 pint) vanilla ice cream
2 cups frozen nondairy whipped topping, thawed
1 cup fresh raspberries
1 prepared 9-inch chocolate cookie crumb crust, cooled

Completely dissolve gelatin in boiling water. Add ice cream by spoonful, stirring until melted and smooth. Blend in whipped topping and raspberries. Chill, if necessary, until mixture mounds. Spoon into crust. Chill about 3 hours or freeze until firm.

Garnish with chocolate curls and additional whipped topping and fruit, if desired.

Arrange sliced bananas over bottom of crust. Spread vanilla ice cream in an even layer over bananas. Spread strawberry ice cream in an even layer over the vanilla ice cream. Top with drained pineapple.

Whip the cream until stiff peaks form; spread over top. Sprinkle with nuts. Place pie in freezer for 4 hours or until firm.

Garnish with cherries, if desired.

Makes 8 servings.