Christinas Ice Cream Pie Recipes

CHRISTINA'S BEEF POT PIE

Steps:

• Marinate beef in cola for at least 30 minutes and up to 24 hours in the refrigerator. Drain, reserving 1/2 cup of cola, pat meat dry.
• Preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the beef, potatoes, carrots, celery, and onion and saute until browned, about 10 minutes. Add the mushrooms and cook for 5 minutes. Lower the heat to medium, add the flour and cook, stirring constantly, for 2 minutes. Stir in the broth, reserved cola, peas, and brown sugar. Season with salt and pepper, to taste. Let simmer for 15 minutes.
• Divide the beef mixture among 4 (20-ounce) casserole dishes or oven-proof bowls. Roll 2 rounds of biscuit dough out to fit over the top of each dish and brush with the beaten egg. Bake until the filling is bubbling and the biscuits are nicely browned, about 30 minutes (cover loosely with aluminum foil if biscuits brown too quickly). Let cool slightly before serving.

CRISTINA'S CHICKEN POT PIE

Steps:

• Preheat the oven to 400°.
• Spray a 2-quart casserole with cooking spray or coat evenly with butter. In a large saucepan, heat the oil and butter and sauté the onion until tender but not brown. Stir in the flour until blended. Slowly stir in the stock, whisking well. Cook the mixture over medium heat until the chicken, peas, potatoes, carrots, salt, pepper and hot sauce is heated through. Turn into the prepared dish, spreading evenly.
• To prepare the crust, stir together the cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg and oil in a bowl. Do not overmix. Spoon the batter evenly over the filling. Bake until the top is golden brown, or for about 22 to 25 minutes. Cut into wedges to serve.
• cristina ferrare.

PRETZEL ICE CREAM PIE

Steps:

• 1. Using your hands (or a food processor if you prefer), crumble the pretzel crunch clusters to half their size. (The smaller size will make for better distribution of the moisture and fat, creating a nice crunchy crust.)
• 2. Toss the melted butter into the crumbled pretzel crunch, mixing well. Using your fingers and the palms of your hands, press the mixture firmly into a 10-inch pie tin, making sure the bottom and sides of the pie tin are evenly covered. Wrapped in plastic, the crust can be frozen for up to 2 weeks.
• 3. Use a spatula to spread the ice cream into the pie shell. Freeze the pie for at least 3 hours, or until the ice cream is frozen hard enough so the pie is easy to cut and serve. Wrapped in plastic wrap, the pie will keep for 2 weeks in the freezer.

ROSALIE'S ICE CREAM PIE WITH PEANUT BUTTER CRUST

Steps:

• Place 1 pint vanilla ice cream in refrigerator to soften slightly, about 20 minutes.
• Meanwhile, in large bowl, stir peanut butter and corn syrup until blended, then add rice krispies, stirring until well coated.
• Spray a 9 or 10 inch pie plate with cooking spray, then press cereal mixture onto bottom and up sides and form a"stand up" edge.
• Evenly spread one pint softened ice cream on crust; freeze until firm, about 1 hour.
• Meanwhile, prepare fudge sauce: in 2 quart saucepan over medium heat, cook sugar, cocoa, heavy cream and butter until mixture is smooth and boils, stirring constantly.
• Remove saucepan from heat; stir in vanilla, and cool fudge sauce slightly.
• Remove pie from freezer and pour 1 and 1/4 cups fudge sauce over ice cream.
• Return pie to freezer and freeze until fudge sauce hardens, about 20 minutes.
• Remove second pint of ice cream from its container to medium bowl and let stand at room temperature stirring occasionally, until its of smooth spreading consistency but NOT melted.
• Remove pie from freezer and spread ice cream over fudge sauce.
• Drizzle remaining fudge sauce over ice cream to make a pretty design.
• Return pie to freezer; freeze until firm, at least 3 hours.
• If not using the same day, when firm, wrap with plastic wrap and foil and put back in freezer.
• There is usually extra fudge sauce which I spoon over pie when serving.
• Remove pie from freezer for about 10 or 15 minutes to ease slicing.