Pms Ice Cream Pie Recipes

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ICE CREAM PIE



Ice Cream Pie image

This ice cream pie can be kept in the freezer for several days, allowing you to sneak delicious little wedges whenever the need arises! And boy, oh, boy...will the need ever arise. Trust me.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h25m

Yield 8 to 12 servings

Number Of Ingredients 7

16 graham crackers (the full sheets, with 4 sections)
1/3 cup (2/3 stick) butter, melted
2 pints vanilla ice cream
1/4 cup finely chopped pecans, plus more for serving
4 peanut butter cups, such as Reese's, roughly chopped
2 large Butterfinger bars, roughly chopped
Jarred caramel or hot fudge sauce, for serving

Steps:

  • Make the crust: Preheat the oven to 350 degrees F.
  • Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
  • Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
  • Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
  • Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
  • Change Things Up!
  • Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
  • Use any combination of ice cream flavor and candy/nut you'd like!

QUICK AND EASY ICE CREAM PIE



Quick and Easy Ice Cream Pie image

This is a great dessert that can be made while dinner is cooking or the night before a party. Make extras, goes fast!!

Provided by meredith thorson

Categories     Pie

Time 5m

Yield 1 pie

Number Of Ingredients 5

1 9-inch Oreo cookie pie crust
1/2 gallon ice cream (I like cookies 'n cream the best)
squeezable chocolate syrup
squeezable caramel ice cream topping (smuckers makes good ones)
crushed Heath candy bars (for topping) or crushed Skor candy bar (for topping)

Steps:

  • let ice cream soften slightly .
  • spread evenly in pie crust.
  • squeeze chocolate syrup over pie in a criss-cross motion .
  • do the same with the caramel syrup in oppostie direction .
  • sprinkle top of pie with the crushed candy topping .
  • freeze until ready to serve .
  • any combination of ice cream and toppings works wonderfully, this just happens to be my favorite combination !

S'MORES ICE CREAM PIE



S'mores Ice Cream Pie image

Provided by Molly Yeh

Categories     dessert

Time 8h50m

Yield two 9-inch pies

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter
30 (double-square) graham crackers
1/2 teaspoon kosher salt
2 1/2 cups store-bought fudge sauce
16 large marshmallows
2 cups (480 grams) heavy cream, cold
One 14-ounce can sweetened condensed milk, cold
One 7 1/2-ounce jar marshmallow creme, cold
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 chocolate bar, to shave, for garnish

Steps:

  • For the crust: Place the bowl of a stand mixer in the refrigerator to chill.
  • In a small saucepan, melt half the butter over medium-low heat. Cook, swirling occasionally, until the milk solids in the butter smell toasty and nutty and have turned golden brown, 3 to 4 minutes. Remove from the stove and cool to room temperature.
  • In a food processor fitted with the blade attachment, add half of the graham crackers and salt. Process into fine crumbs. Add the cooled brown butter and process until the mixture starts to clump. Dump the graham cracker mixture into a pie dish. Using the flat bottom of a glass or dry measuring cup, press the crumbs in an even layer on the bottom and up the sides. (At this point, you can freeze the crust for 30 minutes to firm up, or continue with the next step.)
  • Warm half the hot fudge sauce (1 1/4 cups) to an easily spreadable consistency (it shouldn't be hot). Pour the fudge over the graham cracker crust and, using an offset spatula, gently spread the fudge in an even layer on the bottom and up the sides of the crust. Place in the freezer for 1 hour until firm.
  • Repeat the process for the brown butter graham cracker crust and fudge application for the second pie.
  • To toast the marshmallows: Use a brûlée torch to toast. Alternatively, you can place an oven rack in the upper third position and preheat the oven to broil. Space the marshmallows 2 inches apart on a rimmed baking sheet. Broil until toasted, 30 seconds to 1 minute. Remove from the oven to cool completely, then place in the freezer while you make the ice cream.
  • To make the ice cream: In the chilled bowl of the stand mixer fitted with the whisk attachment, beat the heavy cream to stiff peaks. Add the condensed milk, marshmallow creme, vanilla and salt and beat on high speed to fully combine, 30 seconds (it's a-okay if there are little bits of marshmallow in the cream). Working quickly, transfer half of the no-churn ice cream to a frozen pie crust, saving the remaining half for the second pie. Top each pie with 8 toasted marshmallows, pressing them into the ice cream. Freeze until very firm, at least 6 hours or up to overnight. Shave the chocolate on top to garnish. Slice and serve immediately.

PMS ICE CREAM PIE



PMS ICE CREAM PIE image

Categories     Chocolate     Dessert     Freeze/Chill     Quick & Easy     Kosher for Passover

Yield 1 woman or 4 people

Number Of Ingredients 4

2 pints of Starbuck's coffee ice cream
1 package of chocolate wafer cookies
1/2 stick of butter
a bad day

Steps:

  • Put the wafer cookies in a blender or if you don't have a blender, put them in a plastic bag and karate chop your ex boyfriend's face away until the wafers become tiny crumbs. Melt the butter in a pan and then mix together with the cookie crumbs until it's sort of moist. Put the crumbs into a pie pan and press the cookie crumbs in until it makes a pie shape. Put the pie pan in your freezer for about 20 minutes. While this is going on, leave the ice cream out so it becomes a little melty. Put the ice cream in the pie pan and spread it out evenly. Put plastic wrap on top and put in the freezer again until you're ready to eat it.

PMS PIE



Pms Pie image

Make and share this Pms Pie recipe from Food.com.

Provided by Queen uh Cuisine

Categories     Savory Pies

Time 1h

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 6

1 1/2 lbs ground chuck
1/2 cup chopped vidallia onion
1 (16 ounce) package frozen corn in butter sauce
1 (2 count) package pillsbury refrigerated pie crusts (2 Crusts)
1 (16 ounce) can whole Ortega chiles (drained)
3 cups mild cheddar cheese (grated)

Steps:

  • Cook ground chuck and onions. Drain and set aside.
  • Cook corn according to package.
  • Place one of the pie crusts in the bottom of a 9-inch glass pie plate. Do not flour bottom of pie plate. Set aside.
  • Add corn to meat mixture and combine together.
  • Layer 1/2 meat, 1/2 cheese, 1/2 chilies into pie crust. Repeat again.
  • Take 2nd pie crust and cut into 1 1/2-inch strips. Lay the strips across the top of pie and tuck edges under.
  • Trim edges of pie and cover edges of pie crust with foil so they don't cook to quickly.
  • Bake at 450° for 40 minutes.

Nutrition Facts : Calories 636.8, Fat 42.2, SaturatedFat 20, Cholesterol 133, Sodium 848, Carbohydrate 24.5, Fiber 1.2, Sugar 2.6, Protein 38.1

NO BAKE MISSISSIPPI MUD ICE CREAM CAKE RECIPE



No Bake Mississippi Mud Ice Cream Cake Recipe image

This No Bake Mississippi Mud Pie Cream Pie is the perfect summer dessert!

Provided by Camille Beckstrand

Categories     Dessert

Time 8h20m

Number Of Ingredients 8

15 ounces Oreo cookies (1 package)
½ cup butter (melted)
½ gallon vanilla ice cream
12 ounces hot fudge ice cream topping (divided)
1 cup whipped topping (optional topping)
2 cups chopped nuts (optional topping)
6 oreos (crushed, optional topping)
maraschino cherries (optional topping)

Steps:

  • Crush the package of Oreo's (with a blender, food processor, or by hand) and mix with melted butter. Press into 9x13" cake pan or 2 pie pans.
  • Soften ice cream at room temperature for about 30-35 minutes. Spread ice cream onto the Oreo crust and freeze for 2 hours.
  • Pour warm fudge topping over ice cream. Freeze until well chilled (I usually freeze it for about 6-8 hours to make sure that it is set up).
  • Cut into serving-size pieces. Top individual pieces with whipped topping, nuts, drizzled hot fudge, and crushed oreos.

Nutrition Facts : Calories 757 kcal, Carbohydrate 72 g, Protein 12 g, Fat 49 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 72 mg, Sodium 387 mg, Fiber 5 g, Sugar 49 g, ServingSize 1 serving

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