5 STAR TIPI was planning a dinner party, and wanted a dessert that truly wowed. My ice cream pie certainly does the trick. Loaded with caramel, it’s a family favorite.
—TRISHA KRUSE EAGLE, ID
PREP: 15 MIN. + FREEZING • MAKES: 8 SERVINGS
1 can (21 ounces) apple pie filling
1 graham cracker crust (9 inches)
2 cups butter pecan ice cream, softened if necessary
1 jar (12 ounces) hot caramel ice cream topping
1/4 cup chopped pecans, toasted
1. Spread half of the pie filling over crust. Top with half of the ice cream; freeze 30 minutes. Drizzle with half of the caramel topping; layer with the remaining pie filling. Freeze for 30 minutes. Scoop remaining ice cream over top. Freeze, covered, until firm.
2. Remove from freezer 30 minutes before serving. In a microwave, warm remaining caramel topping. Serve pie with warm caramel topping; sprinkle with pecans.
NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
5 STAR TIP
If a recipe calls for a 9-in. graham cracker crust, you can make one from scratch in a pretty pie plate. Begin by crushing 24 graham cracker squares to yield 1 1/2 cups crumbs. In a mixing bowl, combine the crumbs with 1/4 cup sugar. Melt 1/3 cup butter; add to crumb mixture and blend well. Press the mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate crust for 30 minutes before filling.