ICE CREAM PIES
THE COOLEST TARTS AND THE PRETTIEST PIES
PISTACHIO-CHERRY TART
Makes 8 servings
Hands-on Time 12 min.
Total Time 5 hours, 4 min.
30 chocolate wafers, finely crushed (about 1½ cups)
¼ cup sugar
¼ cup butter, melted
¼ tsp. table salt
6 oz. bittersweet chocolate, chopped
1 (12-oz.) package frozen dark, sweet pitted cherries (2 cups), thawed and drained
1 pt. pistachio ice cream, softened
1. Preheat oven to 350°. Stir together first 4 ingredients in a medium bowl; press mixture onto bottom and up sides of a 9-inch tart pan with removable bottom.
2. Bake at 350° for 10 to 12 minutes. Cool completely on a wire rack (about 30 minutes).
3. Microwave chocolate in a small microwave-safe bowl at HIGH 1 to 1½ minutes or until melted and smooth, stirring at 30-second intervals. Spoon ⅓ cup melted chocolate into bottom of cooled crust, spreading evenly. Freeze 10 minutes or until set.
4. Coarsely chop cherries, and fold into pistachio ice cream. Spoon mixture into crust, spreading evenly. Drizzle with remaining melted chocolate. Cover and freeze 4 hours until firm.
CARAMEL-APPLE ICE CREAM TARTS
Makes 8 servings
Hands-on Time 30 min.
Total Time 6 hours, 5 min.
1 ⅔ cups all-purpose flour
¾ cup butter, cubed
⅔ cup powdered sugar
⅓ cup cornstarch
2 Tbsp. butter
2 cups peeled and diced Gala apples
⅓ cup firmly packed light brown sugar
2 Tbsp. bourbon
2 pt. vanilla ice cream
1 recipe Caramel Sauce
½ cup lightly salted roasted pecans
Garnish: Caramelized Apple Chips
1. Preheat oven to 350°. Pulse first 4 ingredients in a food processor 10 to 12 times or until mixture resembles coarse meal. Firmly press on bottom and up sides of 8 (3 ¾-inch) round tart pans with removable bottoms (about 7 Tbsp. per pan). Place tart pans on a baking sheet. Bake 25 to 30 minutes or until lightly browned. Cool completely on baking sheet on a wire rack (about 30 minutes).
2. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apples and brown sugar. Cook, stirring constantly, 8 to 10 minutes or until tender and caramelized. Remove from heat, and stir in bourbon. Cool completely (about 30 minutes).
3. Let ice cream stand at room temperature 10 minutes or until softened; place ice cream in a large bowl, and stir in apple mixture. Cover and freeze 4 hours or until firm. Serve in tart shells with Caramel Sauce and pecans.
CARAMELIZED APPLE CHIPS
1. Preheat oven to 350°. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Cut 1 small apple into 1/16-inch-thick slices, cutting through stem and bottom end using a mandoline.
2. Bring 1 cup sugar and 1 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring constantly. Add apple slices, and cook, stirring often, 10 to 12 minutes or until apples are slightly translucent. Quickly remove apples from syrup; transfer to wire rack in pan.
3. Bake at 350° for 10 to 15 minutes or until golden; remove from oven, and transfer apples to lightly greased wax paper, using tongs. Cool completely. Makes about 2 dozen.
LEMON MERINGUE ICE CREAM PIE
Makes 8 servings
Hands-on Time 15 min.
Total Time 9 hours, 55 min.
2 pt. vanilla ice cream
1 (9-inch deep-dish) Vanilla Wafer Crust
1½ cups store-bought lemon curd
16 vanilla wafers
Meringue Topping
1. Let ice cream stand at room temperature 5 minutes or just until soft enough to spread. Spoon 1 pt. ice cream into Vanilla Wafer Crust. Top with ¾ cup lemon curd; repeat with remaining ice cream and lemon curd. Gently swirl ice cream and curd with a knife or small spatula. Insert vanilla wafers around edge of pie. Cover and freeze 8 hours.
2. Spread Meringue Topping over pie. If desired, brown meringue using a kitchen torch, holding torch 1 to 2 inches from pie and moving torch back and forth. (If you do not have a torch, preheat broiler with oven rack 8 inches from heat; broil 30 to 45 seconds or until golden.) Serve immediately, or cover loosely with plastic wrap, and freeze 4 hours or up to 1 week.
MERINGUE TOPPING
1. Pour water to depth of 1½ inches into a 3½-qt. saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and let simmer.
2. Meanwhile, combine 2 egg whites, 1¼ cups sugar, 1 Tbsp. light corn syrup, 1 tsp. vanilla extract, and ¼ cup water in a 2½-qt. glass bowl; beat mixture at high speed with an electric mixer until blended.
3. Place bowl over simmering water, and beat at high speed 5 to 7 minutes or until soft peaks form; remove from heat. Beat to spreading consistency (about 2 to 3 minutes). Use immediately. Makes about 4 cups.
BANANAS FOSTER PIE
You’ll go bananas over this delicious pie featuring a vanilla wafer crust, fresh bananas, and caramel topping layered with ice cream and finished with fluffy rum-spiked whipped cream.
Makes 8 to 10 servings
Hands-on Time 16 min.
Total Time 6 hours, 58 min.
¾ cup caramel topping, divided
1 (9-inch deep-dish) Vanilla Wafer Crust
3 medium-size ripe bananas, sliced
4 cups vanilla ice cream, softened
2 cups whipping cream
6 Tbsp. powdered sugar
2 Tbsp. dark rum
1. Spread ¼ cup caramel topping over bottom of Vanilla Wafer Crust. Arrange 1½ sliced bananas over caramel. Spread 2 cups ice cream over bananas. Repeat layers, working quickly. Cover and freeze 6 hours or until firm.
2. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Add dark rum; beat just until blended. Spread whipped cream over pie; drizzle with remaining ¼ cup caramel topping. Serve immediately.
The Scoop
If desired, replace the store-bought vanilla ice cream with store-bought caramel ice cream or with Bananas Foster Ice Cream.
BLACK & WHITE ICE CREAM COOKIE PIE
The striking look of this cookie pie is sure to wow our family and friends. The hidden chocolate layer is a surprise treat in every delicious bite.
Makes 8 servings
Hands-on Time 13 min.
Total Time 7 hours, 3 min.
⅓ cup semisweet chocolate morsels
⅓ cup sweetened condensed milk
1½ tsp. unsweetened cocoa
2 Tbsp. butter
½ tsp. vanilla extract
1 (9-inch) Chocolate-Cream Cookie Crust
4 cups cookies-and-cream ice cream, softened
14 cream-filled vanilla sandwich cookies, divided
14 cream-filled chocolate sandwich cookies, divided
1 (8-oz.) container frozen whipped topping, thawed
1. Stir together chocolate morsels, sweetened condensed milk, cocoa, and 2 Tbsp. butter in a medium saucepan over medium heat until chocolate is melted and mixture is smooth. Remove from heat; stir in vanilla. Cool 30 minutes or to room temperature.
2. Spread chocolate sauce over Chocolate-Cream Cookie Crust; freeze 10 minutes. Spread ice cream over chocolate sauce; arrange 8 vanilla sandwich cookies and 8 chocolate sandwich cookies around outside edge of pie, alternating chocolate and vanilla cookies and gently pressing cookies into ice cream. Spread whipped topping over pie; place pie in freezer.
3. Place remaining 6 vanilla sandwich cookies in a zip-top plastic freezer bag; crush cookies using a meat mallet or rolling pin. Sprinkle crushed cookies on half of pie, and return to freezer. Repeat procedure with remaining 6 chocolate sandwich cookies; sprinkle chocolate crumbs on other half of pie. Freeze 6 hours or until firm. Let stand 10 minutes before slicing.
PEACH-HONEY ICEBOX PIE
Good local honey and peak-of-the-season peaches are key players in the flavor of this summertime pie. A touch of lemon juice brings out the fresh peach flavor.
Makes 8 servings
Hands-on Time 17 min.
Total Time 9 hours, 47 min.
¼ cup butter
2½ cups chopped fresh or frozen peaches, thawed
¼ cup plus 3 Tbsp. good-quality local honey, divided
1 Tbsp. fresh lemon juice
2 cups vanilla ice cream, softened
1 (9-inch) ready-made graham cracker piecrust
1 cup whipping cream
Garnish: fresh mint sprigs, chopped fresh peaches
1. Melt butter in a large skillet over medium heat. Add peaches and ¼ cup honey; cook, stirring often, 6 minutes or until peaches have softened and liquid has thickened to a syrup that coats peaches. Spoon peach mixture into a medium bowl; place over a bowl of ice, and stir occasionally until cool (about 1 hour). Stir in lemon juice.
2. Add vanilla ice cream to peach mixture; stir well. Spoon ice-cream mixture into crust, spreading evenly. Cover and freeze 6 hours or until firm.
3. Let pie stand at room temperature 15 minutes before serving. Meanwhile, beat whipping cream at high speed with an electric mixer until stiff peaks form. Spoon whipped cream over pie, and drizzle with remaining 3 Tbsp. honey.
The Scoop
Make a Graham Cracker Crust from scratch instead of using the store-bought variety, if you have a little extra time.
KEY LIME ICE CREAM PIE
Makes 8 servings
Hands-on Time 20 min.
Total Time 1 hour, 10 min.
1 (10-oz.) jar lemon curd
1 (9-inch) Buttery Cookie Crust
1 recipe Avocado-Key Lime Ice Cream
2 cups whipping cream
¼ cup powdered sugar
⅛ tsp. coconut extract
Garnishes: macadamia nuts, toasted coconut curls, Key lime zest
1. Spread half of lemon curd on bottom of Buttery Cookie Crust, and freeze 10 minutes. Spread half of Avocado-Key Lime Ice Cream over lemon curd; freeze 15 minutes. Repeat layers with remaining lemon curd and remaining ice cream, freezing as directed above after each layer.
2. Beat whipping cream, powdered sugar, and coconut extract at medium speed with an electric mixer until soft peaks form; spread over top of pie.
CREAMY STRAWBERRY-MINT PIE
Fresh mint and strawberries are a classic summertime combination. Whirred up with frozen yogurt and served in a chocolatey crust you can’t go wrong!
Makes 10 servings
Hands-on Time 30 min.
Total Time 4 hours, 45 min.
1 qt. strawberry frozen yogurt
1 (16-oz.) package fresh strawberries, hulled
2 Tbsp. powdered sugar
2 Tbsp. chopped fresh mint
1 (9-inch) Chocolate-Cream Cookie Crust, baked in a spring-form pan
Garnishes: fresh strawberry slices, fresh mint, Fresh Strawberry Syrup
1. Let frozen yogurt stand at room temperature 20 minutes or until slightly softened. Process strawberries, powdered sugar, and mint in food processor until strawberries are pureed, stopping to scrape down sides as needed.
2. Place frozen yogurt in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into yogurt until smooth. Spoon mixture into Chocolate-Cream Cookie Crust. Freeze 3 hours or until firm. Let stand at room temperature 15 minutes before serving.
BLUEBERRY CHEESECAKE ICE CREAM PIE
Makes 8 to 10 servings
Hands-on Time 30 min.
Total Time 2 hours
½ cup blueberry preserves
1 (9-inch) Shortbread Cookie Crust
1 recipe Blueberry Cheesecake Ice Cream
Toppings: sweetened whipped cream, fresh blueberries and blackberries, lemon zest twists, fresh mint sprigs
1. Spread ¼ cup blueberry preserves on bottom of crust, and freeze 10 minutes. Spread half of ice cream over preserves, and freeze 15 minutes. Repeat layers once with remaining ¼ cup preserves and remaining ice cream, freezing as directed above after each layer.
2. Top with desired toppings.
SHORTBREAD COOKIE CRUST
Process 1 (10-oz.) package shortbread cookies in a food processor until finely ground. Stir together shortbread crumbs and ¼ cup melted butter. Press mixture on bottom and up sides of a lightly greased 9-inch pie plate. Freeze 30 minutes or until set. Makes 1 (9-inch) crust.
Note: We tested with Smucker’s Blueberry Preserves and Nabisco Lorna Doone Shortbread Cookies.
CARAMEL CONE ICE CREAM PIE
We turned everyone’s favorite ice-cream truck treat into an outrageous frozen pie, complete with waffle cones on top, caramel and vanilla gelato, and caramel topping.
Makes 10 to 12 servings
Hands-on Time 30 min.
Total Time 11 hours, 10 min.
⅔ cup jarred dark chocolate topping, divided
1 cup jarred butterscotch-caramel topping, divided
1 (9-inch) No-Bake Chocolate Wafer Crust
6 waffle cones, divided
1 pt. vanilla bean gelato, softened
1 pt. sea salt-caramel gelato, softened
1 cup heavy cream
2 Tbsp. light brown sugar
1 tsp. vanilla extract
Garnish: shaved chocolate
1. Drizzle ⅓ cup chocolate topping and ⅓ cup butterscotch-caramel topping onto bottom of No-Bake Chocolate Wafer Crust. Crush 2 waffle cones, and sprinkle over toppings, pressing lightly to adhere. Freeze 30 minutes.
2. Spread vanilla gelato over crushed cones; drizzle with ⅓ cup butterscotch-caramel topping and remaining chocolate topping. Crush 2 waffle cones, and sprinkle over toppings; freeze 30 minutes. Spread caramel gelato over crushed cones. Cover and freeze 8 hours.
3. Beat cream, brown sugar, and vanilla extract at medium speed with an electric mixer until soft peaks form. Dollop whipped cream over pie; break remaining 2 waffle cones into large pieces, and arrange on top of pie. Cover and freeze 1 hour or until whipped cream is firm. Drizzle with remaining ⅓ cup butterscotch-caramel topping, and let stand 10 to 15 minutes before serving.
Note: We tested with Smucker’s Special Recipe Toppings.
ICE CREAM SUNDAE PIE
We’ve taken the soda-shop classic and turned it into an eye-popping fun pie—with a cherry on top! A handful of rainbow sprinkles and fresh whipped cream makes this a crowd favorite.
Makes 6 to 8 servings
Hands-on Time 10 min.
Total Time 6 hours, 40 min.
¾ cup chocolate-hazelnut spread, divided
1 (6-oz.) ready-made chocolate crumb piecrust
2 small ripe bananas, sliced
1 pt. chocolate ice cream, softened
2 pt. vanilla ice cream, softened
1½ cups whipping cream
2 Tbsp. sugar
¼ cup multi-colored sprinkles
¼ cup maraschino cherries with stems
1. Dollop ½ cup chocolate-hazelnut spread over bottom of crust; gently spread to cover bottom of crust. Arrange bananas over chocolate-hazelnut spread. Spoon chocolate ice cream over bananas, spreading evenly. Scoop vanilla ice cream onto pie, leaving scoop shapes intact. Cover and freeze 6 hours or until firm.
2. Let pie stand at room temperature 10 minutes before serving. Meanwhile, beat whipping cream and sugar at high speed with an electric mixer until stiff peaks form; dollop or pipe over pie.
3. Spoon remaining ¼ cup chocolate-hazelnut spread into a small zip-top plastic bag (do not seal). Snip 1 corner of bag to make a small hole; drizzle chocolate-hazelnut spread over pie. Sprinkle with sprinkles and cherries.
Note: We tested with Keebler Chocolate Ready Crust.
The Scoop
If you want to start this pie from scratch, try our No-Bake Chocolate Wafer Crust.
MARGARITA PIE
The salty pretzel crust mimics the salted rim on a margarita glass. With a touch of tequila and orange liqueur, this pie is perfect as a cool treat at a summertime fiesta!
Makes 8 servings
Hands-on Time 10 min.
Total Time 6 hours, 30 min.
4 cups vanilla ice cream, softened
½ cup frozen limeade concentrate, softened
2 Tbsp. tequila
1 Tbsp. orange liqueur
½ tsp. lime zest
1 (9-inch) Pretzel Crust
1 cup whipping cream
2 Tbsp. sugar
Garnishes: lime slices, coarse sea salt, chopped pretzels
1. Stir together vanilla ice cream and next 4 ingredients in a medium bowl until blended. Spoon into Pretzel Crust, spreading evenly. Cover and freeze 6 hours or until firm.
2. Let stand at room temperature 10 minutes before serving.
3. Meanwhile, beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until stiff peaks form. Dollop or pipe whipped cream onto pie.
MEXICAN CHOCOLATE ICE CREAM PIE
Makes 8 servings
Hands-on Time 30 min.
Total Time 10 hours, 50 min.
1 (4-oz.) semisweet chocolate baking bar, finely chopped
1 (3.5-oz.) package roasted glazed pecan pieces
½ cup cinnamon graham cracker crumbs
1 pt. chocolate ice cream, softened
1 (9-inch) Spicy Cinnamon Graham Cracker Crust
1 pt. coffee ice cream, softened
1 cup whipping cream
¼ cup coffee liqueur
1. Stir together semisweet chocolate, pecan pieces, and ½ cup cinnamon graham cracker crumbs. Reserve ½ cup chocolate-pecan mixture to top pie.
2. Spread chocolate ice cream in bottom of prepared crust; top with remaining chocolate-pecan mixture. Freeze 30 minutes. Spread coffee ice cream over chocolate mixture. Cover and freeze 8 hours.
3. Beat whipping cream and coffee liqueur at medium speed with an electric mixer until stiff peaks form. Spread whipped cream mixture over pie; sprinkle with reserved ½ cup chocolate-pecan mixture. Cover and freeze 1 hour or until whipped cream is firm. Let stand 10 to 15 minutes before serving.
SPICY CINNAMON GRAHAM CRACKER CRUST
1. Preheat oven to 350°. Stir together 2½ cups cinnamon graham cracker crumbs, ½ cup melted butter, and ¼ tsp. ground red pepper; firmly press mixture on bottom and up sides of a lightly greased 9-inch pie plate.
2. Bake at 350° for 10 to 12 minutes or until lightly browned. Cool completely on a wire rack (about 30 minutes). Makes 1 (9-inch) crust.
FROSTY PUMPKIN PIE
Just like the holiday pumpkin pie you remember, but with ice cream, this version is even better with a gingersnap crust. Make it the night before and set it out 10 minutes before dessert time!
Makes 8 servings
Hands-on Time 10 min.
Total Time 8 hours, 30 min.
1 cup canned pumpkin
½ cup firmly packed brown sugar
⅛ tsp. table salt
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
⅛ tsp. ground cloves
1 qt. vanilla ice cream, softened
1 (9-inch) Gingersnap Crumb Crust
Garnishes: whipped cream, gingersnaps
1. Combine first 6 ingredients in a large bowl, stirring well. Fold in softened ice cream. Spoon mixture into Gingersnap Crumb Crust; cover and freeze 8 hours or overnight. Let stand at room temperature 10 minutes before serving.
GINGERSNAP CRUMB CRUST
Preheat oven to 375°. Combine 1½ cups gingersnap crumbs, ¼ cup sifted powdered sugar, and ⅓ cup melted butter, stirring well. Firmly press crumb mixture evenly over bottom and up sides of a 9-inch pie plate. Bake at 375° for 4 to 5 minutes. Makes 1 (9-inch) crust.
PEPPERMINT CRUNCH ICE CREAM PIE
Since peppermint ice cream is seasonal, this recipe uses vanilla ice cream as its base for a chocolate-peppermint treat that can be made year-round.
Makes 8 servings
Hands-on Time 15 min.
Total Time 7 hours, 57 min.
4 cups vanilla ice cream, softened
¾ cup crushed hard peppermint candies (about 30 candies), divided
½ tsp. peppermint extract
5 drops red liquid food coloring (optional)
1 (9-inch) No-Bake Chocolate Wafer Crust
1 (8-oz.) container frozen whipped topping, thawed
1 cup semisweet chocolate morsels
½ cup whipping cream
1. Stir together ice cream, ½ cup crushed peppermint candies, peppermint extract, and, if desired, food coloring in a large bowl. Spoon mixture into No-Bake Chocolate Wafer Crust, spreading evenly. Spread whipped topping over ice cream. Cover pie, and freeze 6 hours or until firm.
2. Microwave chocolate morsels and whipping cream in a small microwave-safe bowl at HIGH 1 minute or until melted, whisking until smooth and glossy. Drizzle chocolate sauce over pie, and top with remaining ¼ cup crushed peppermint candies just before serving.
The Scoop
To save time, substitute store-bought hot fudge topping for the homemade ganache.
STRAWBERRY-RITA PIE
Makes 10 to 12 servings
Hands-on Time 30 min.
Total Time 4 hours
1 (½-gal.) container premium strawberry ice cream
1 (16-oz.) container fresh strawberries (1 qt.), stemmed
½ cup powdered sugar
1 (6-oz.) can frozen limeade concentrate, partially thawed
½ cup tequila
¼ cup orange liqueur
1 (9-inch) Pretzel Crust, baked in springform pan
Garnishes: fresh halved strawberries, fresh mint sprigs
1. Let ice cream stand at room temperature 20 minutes or until slightly softened.
2. Process strawberries and powdered sugar in food processor until pureed, stopping to scrape down sides.
3. Place ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture, limeade concentrate, tequila, and orange liqueur into ice cream until well blended. Spoon mixture into Pretzel Crust. Freeze 3 hours or until firm. Let stand 10 minutes at room temperature before serving.
Note: We tested with Blue Bell Ice Cream and Triple Sec orange liqueur.
Twist It Up!
STRAWBERRY-LIME ICE CREAM PIE
Omit tequila and orange liqueur, and add 1 (6-oz.) can frozen orange juice concentrate, partially thawed. Proceed with recipe as directed. Let stand 15 minutes at room temperature before serving.
MOCHA-PECAN MUD PIE
Makes 8 to 10 servings
Hands-on Time 15 min.
Total Time 8 hours, 35 min.
½ cup chopped pecans
Vegetable cooking spray
1 tsp. sugar
1 pt. light coffee ice cream, softened
1 pt. light chocolate ice cream, softened
1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies)
1 (6-oz.) ready-made chocolate crumb piecrust
2 Tbsp. light chocolate syrup
1. Preheat oven to 350°. Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
2. Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.
3. Stir together ice cream, ¾ cup cookie chunks, and ⅓ cup toasted pecans; spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.
BLACK BOTTOM CHOCOLATE MERINGUE PIE
Makes 8 servings
Hands-on Time 30 min.
Total Time 7 hours
¼ cup whipping cream
1 (4-oz.) semisweet chocolate baking bar, chopped
1 (9-inch) ready-made graham cracker piecrust
4 cups chocolate ice cream, softened
4 large egg whites
⅛ tsp. table salt
¾ cup sugar
¼ cup light corn syrup
1. Bring cream to a boil in a small saucepan. Remove from heat; add chocolate. Let stand 30 seconds; whisk until smooth. Pour into bottom of piecrust. Freeze 30 minutes or until chocolate mixture is set.
2. Spoon softened ice cream into crust, spreading evenly. Cover and freeze 6 hours or until firm.
3. Preheat broiler with oven rack 8 inches from heat. Beat egg whites and salt at high speed with an electric mixer in a large bowl until soft peaks form. Meanwhile, bring sugar, corn syrup, and ¼ cup water to a boil in a medium-size heavy saucepan over medium heat; cook, without stirring, until a candy thermometer registers 238° (about 5 minutes). With mixer running at high speed, pour hot sugar syrup in a slow, steady stream over egg whites, beating until stiff peaks form.
4. Spread meringue over pie, sealing to edges. Broil 1 minute or until meringue is lightly browned. Serve immediately, or freeze until firm (about 1 hour).
The Scoop
Because this meringue is broiled, bake the homemade graham cracker crust in a ceramic rather than glass pie plate.
BLUEBERRY STREUSEL PIE
Try this pie with other fruit preserves, such as strawberry, peach, or cherry. Don’t forget to garnish the finished pie with fresh fruit to match whichever preserves you choose.
Makes 8 servings
Hands-on Time 10 min.
Total Time 7 hours
½ cup all-purpose flour
½ cup coarsely chopped pecans
⅓ cup firmly packed light brown sugar
3 Tbsp. butter, softened
Parchment paper
4 cups vanilla ice cream, softened
1 (9-inch) ready-made graham cracker piecrust
¾ cup blueberry preserves Garnishes: fresh blueberries, fresh mint sprigs
1. Preheat oven to 350°. Combine first 4 ingredients in a bowl; squeeze mixture with fingertips to form clumps. Spread mixture evenly on a parchment paper-lined baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool completely (about 30 minutes).
2. Spread 2 cups softened ice cream in piecrust; dollop preserves over ice cream, and spread evenly. Spoon remaining 2 cups ice cream over preserves, spreading evenly. Sprinkle with streusel, gently pressing into ice cream. Freeze 6 hours or until firm. Let pie stand at room temperature 10 minutes before serving.