Sinful Ice Cream Pie Recipes

ICE CREAM PIE

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!

SKINNY DEVIL'S FOOD ICE CREAM PIE

Steps:

• Coarsely chop cookies. Place cookie pieces in the bottom of an 8-inch springform pan with removable side. In a small bowl, whisk together peanut butter and hot water until smooth. Drizzle evenly over cookies.
• Top with banana slices. Carefully spoon ice cream evenly over all in pan; spread ice cream until smooth on top. Cover with plastic wrap and freeze for 8 hours or until firm.
• Let stand at room temperature for 10 minutes before serving. Remove side of pan; cut pie into 12 wedges. Drizzle fudge topping over wedges.

S'MORES ICE CREAM PIE

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.

SINFUL APPLE PIE

Steps:

• Heat oven to 425°F.
• In a large bowl combine all ingredients except crust, butter and 1/4 teaspoon sugar.
• Place 1 crust into a 9-inch pie dish.
• Fill with apple mixture.
• Dot with butter.
• Place second layer over filling and fold edges under bottom and pinch them together.
• Cut slits in a couple place on top.
• Brush with water and sprinkle with sugar.
• Bake at 425°F for 40- 50 minutes or until apples are tender and crust is golden brown.

SINFUL ICE CREAM PIE

Steps:

• Crust:.
• Lightly toast almonds and set aside.
• Butter deep dish pie pan and set aside.
• Combine almonds, brown sugar, and flour in the container of a food processor; process in a number of long bursts until the nuts are very finely chopped.
• Add graham cracker crumbs cinnamon and salt pulse a few times to blend.
• Turn on oven to 350°F.
• Transfer to a mixing bowl and add in the butter; mix first with a fork, then with your hands to form evenly dampened crumbs.
• Press evenly into bottom and up sides of pie plate.
• Bake 7 minutes.
• Let cool on wire rack; once cool place in freezer till ready to fill.
• Sauce:.
• In large non reactive skillet over medium heat stir together berries, sugar, cornstarch, salt, lemon zest, lemon juice, nutmeg, cinnamon and water. Continue stirring until the berries come to a full simmer.
• Simmer for 1 additional minute until the sauce is slightly thickened. I end up with between 3/4 - 1 cup.
• Cool to room temperature and then place in refrigerator to get good and cold.
• Filling:.
• Using KitchenAid mixer beat cream cheese till light and fluffy.
• Switch to paddle attachment and add the softened ice cream mixing just till well blend but not to the point of being a melted mess.
• Place in freezer just a few minutes to firm up but not set as you still need to be able to work with it.
• Assemble:
• Place 3/4 of the cocoa curls in frozen pie crust.
• Spoon half the cream cheese and ice cream mixture on top of the curls and spread into an even layer.
• Top with chilled berry sauce.
• Spoon on the remaining ice cream and very carefully spread to edges. If too soft it will run every were and if too hard the berry sauce will squish out.
• Cover with plastic wrap and freeze till firmly set. I do 8 hours to overnight.
• Topping:.
• In a chilled metal bowl beat sour cream, heavy cream and sugar until just thickened to a spreading consistency. Carful not to over or under beat.
• Spread cream mixture over pie.
• Garnish with fresh berries and reserved cocoa curls.
• Hope You Enjoy!
• I took this to a dinner party were a friend thought I should try maxing in a spring form pan. As of yet have not done that, but am posting to recipe as a reminder.