The Everything Pie Cookbook (34 page)

1. In a medium microwave-safe bowl, add the peanut

1 cup peanut butter, creamy or chunky

butter and butter. Microwave until the butter melts. Mix

1 tablespoon butter

well, then stir in the vanilla. Cool to room temperature.

¼ teaspoon vanilla

2. Spread one-quarter of the ice cream into the prepared

1 quart vanilla ice cream

crust. Drizzle one-third of the peanut butter over the ice

1 (9-inch) Pretzel Crust, baked and

cooled (See Chapter 2)

cream. Cover and put in the freezer for 30 minutes.

Repeat this process twice more, then spread the

remaining ice cream over the top of the pie.

National Ice Cream Pie Day

It may be an unrecognized holiday, but you

3. Cover and freeze for 2 hours. Let stand for 5 minutes

will want to celebrate Ice Cream Pie Day!

August 18 is the (unofficial) day to cele-

before slicing.

brate chilly, frosty ice cream pies and share

them with friends and family!

Cookies and Cream Pie

Chocolate sandwich cookies, chocolate chip ice cream, and a chocolate

cookie crust make this pie extra rich and very chocolaty!

IngredIents  | ServeS 8

1. In a large bowl, combine the crushed cookies with the

20 chocolate sandwich cookies, crushed

ice cream until evenly distributed. Spread into the

lightly

prepared crust, then cover and chill for 2 hours.

1 quart chocolate chip ice cream

1 (9-inch) Chocolate Cookie Crust, baked

2. In a small saucepan over medium heat, bring the

and cooled (See Chapter 2)

cream to a simmer. Remove the pan from the heat and

¼ cup heavy cream

add the chopped chocolate and butter. Let stand for 1

4 ounces white chocolate, chopped

minute, then stir until smooth. Cool to room

2 teaspoons butter

temperature.

3. Once the pie has frozen, drizzle the white chocolate

mixture over the top. Let stand for 5 minutes before

slicing.

2 2 2

Strawberry Salted-Caramel Pie

Sweet strawberries and salty caramel sauce are a match made in dessert heaven.

IngredIents  | ServeS 8

1. Spread half of the Salted Caramel Sauce into the

1 recipe Salted Caramel Sauce, divided

prepared crust. Cover and freeze for 30 minutes.

(See Chapter 3)

1 (9-inch) Traditional Graham Cracker

2. In a large bowl, combine the strawberries and ice

Crust, baked and cooled (See Chapter 2)

cream. Spread the mixture into the crust. Cover and

1 pint strawberries, hulled and sliced

chill for 2 hours.

3 cups strawberry ice cream

3. Let stand for 5 minutes before slicing. Drizzle the

remaining caramel sauce over each slice to garnish.

Blueberries and Cream Pie

Fresh blueberries are cooked into a thick syrup that is marbled into vanilla

ice cream. Fresh cherries would also be good in this recipe.

IngredIents  | ServeS 8

1. In a medium saucepan, combine 1 cup of blueberries,

1¼ cups fresh blueberries, divided

lemon zest, lemon juice, cornstarch, sugar, cinnamon,

1 teaspoon lemon zest

and nutmeg. Cook over medium heat until the berries

1 teaspoon lemon juice

pop and the juices are thick. Remove from the heat and

2 tablespoons cornstarch

stir in the butter until melted. Cool to room temperature.

¼ cup white sugar

2. In a medium bowl, combine half of the ice cream with

¼ teaspoon cinnamon

Pinch fresh grated nutmeg

the blueberry mixture.

1 tablespoon unsalted butter

3. Scoop half of the blueberry ice cream alternately with

1 quart vanilla ice cream

half of the vanilla ice cream into one layer into the

1 (9-inch) Traditional Graham Cracker

Crust, baked and cooled (See Chapter 2)

crust. Use a butter knife to swirl the ice cream, then

repeat with the remaining ice cream. Garnish the top of

the pie with the reserved blueberries. Cover and chill

for 2 hours. Let stand for 5 minutes before slicing.

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2 2 3

Lemon Ice Cream Pie

Luscious lemon curd is topped with an oh-so-easy-to-make ice cream

topping. Lime and orange curd would also be great here.

IngredIents  | ServeS 8

1. In a medium saucepan, combine the sugar and lemon

½ cup sugar

juice, and stir until the sugar is melted.

½ cup fresh lemon juice

2. Whisk in the egg yolks and cornstarch. Cook over

4 egg yolks

medium heat, whisking constantly, until bubbling and

1 tablespoon cornstarch

thick. Reduce the heat to low and stir in the butter until

4 tablespoons unsalted butter

1 (9-inch) Traditional Graham Cracker

melted.

Crust, baked and cooled (See Chapter 2)

3. Pour the curd through a strainer into the prepared

1 pint vanilla ice cream

1 cup heavy cream

crust. Cover and freeze for 1 hour.

2 tablespoons powdered sugar

4. Once set, spread the ice cream over the top of the pie.

½ teaspoon vanilla

Cover and chill for 1 hour.

5. In a medium bowl, add the cream, powdered sugar,

Why Warm It Up?

Ice cream pies are easier to slice and taste

and vanilla and whip until it forms medium peaks.

better if you let them sit out on the counter

Spread over the top of the pie and freeze for 30 minutes

for 5 to 10 minutes before serving. It also

before serving.

helps to use a serrated knife dipped into

hot water and dried for serving. Serrated

knives will slice through the cold ice cream

and crust more easily than a straight blade.

2 2 4

Dark-Chocolate Brownie Pie

This pie is layer upon layer of chocolate. If you want to cut back on the chocolate,

feel free to use vanilla ice cream and a graham cracker crust.

IngredIents  | ServeS 8

1. Heat the oven to 350ºF. Spray an 8" × 8" square baking

Nonstick cooking spray

pan with nonstick spray, line the pan with parchment

3 tablespoons unsalted butter

paper, then spray the paper with nonstick spray.

1 ounce bittersweet chocolate, chopped

2. In a small bowl, combine the butter and chopped

3 tablespoons unsalted butter

chocolate. Melt in the microwave using 30-second

1 cup sugar

1 egg

bursts, stirring well in between, until smooth. Set aside

1 egg yolk

to cool.

½ teaspoon vanilla

3. In a medium bowl, combine the second amount of

½ cup all-purpose flour

butter, sugar, egg, egg yolk, and vanilla until smooth.

1 tablespoon Dutch-processed cocoa

powder

Add the melted chocolate mixture and whisk to

½ teaspoon salt

combine.

½ cup chopped walnuts

4. Sift in the flour, cocoa powder, and salt. Whisk until no

1 quart chocolate ice cream

large lumps of flour remain, then fold in the walnuts.

1 (9-inch) Chocolate Cookie Crust, baked

and cooled (See Chapter 2)

5. Spread it evenly in the prepared pan. Bake for 20 to 30

¼ cup crisp rice cereal

minutes, or until the brownies are set in the center.

½ cup chocolate fudge ice cream

topping

Remove from the oven and allow to cool completely in

¼ cup mini chocolate chips

the pan. Once cool, cut into ¼-inch pieces.

6. In a large bowl, mix together the ice cream with 2 cups

of the brownie pieces. Spread half of the ice cream

mixture into the prepared crust.

7. Sprinkle half of the crisp rice cereal, half of the

chocolate topping, and all the chocolate chips over the

top. Cover both the pie and the remaining ice cream

and freeze for 30 minutes.

8. Once cold, spread the remaining ice cream mixture

over. Top with the reserved chocolate topping, crisp

rice cereal, and brownie pieces. Cover and freeze for 2

hours. Let stand for 5 minutes before slicing.

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2 2 5

Honey-Roasted Peanut and Caramel Pie

Honey-roasted peanuts are an easy way to add some flavor and crunch to your ice cream

pies. In this pie, they are paired with salted caramel for a nutty treat.

IngredIents  | ServeS 8

1. In a large bowl, combine the ice cream with ¾ cup of

1 quart vanilla ice cream

the peanuts. Drizzle in ¾ cup of the caramel sauce.

1 cup honey-roasted peanuts, divided

Spread the ice cream into the prepared crust, then

1 recipe Salted Caramel Sauce, divided

cover and freeze for 2 hours.

(See Chapter 3)

1 (9-inch) Pretzel Crust, baked and

2. Once frozen, drizzle over the reserved caramel and

cooled (See Chapter 2)

honey, and garnish with the reserved peanuts. Let

3 tablespoons honey

stand for 5 minutes before slicing.

Time Is of the Essence

When you are making an ice cream pie, it is

best not to dawdle. You want the ice cream

to be slightly soft, but if the ice cream gets

too soft, it will lose some of its creaminess

and become a little gritty when refrozen.

Mint Chocolate Cookie Pie

Sandwich cookies, peppermint patties, and mint chocolate chip

ice cream are a super comfort-food combination.

IngredIents  | ServeS 8

1. In a large bowl, combine together the ice cream,

1 quart mint chocolate chip ice cream

cookies, and peppermint patties until evenly

20 chocolate sandwich cookies, lightly

distributed. Scoop into the prepared crust. Cover and

crushed

freeze for 2 hours.

4 regular, or 12 mini, peppermint patties,

cut into ¼-inch pieces

2. Once frozen, drizzle over the chocolate topping. Let

1 (9-inch) Chocolate Cookie Crust, baked

stand for 5 minutes before slicing.

and cooled (See Chapter 2)

1⁄3 cup chocolate fudge ice cream

topping

2 2 6

Triple-Berry Sorbet Pie

Strawberry and raspberry sorbet combine with fresh berries in this refreshing

pie. A little whipped cream for garnish is a nice touch.

IngredIents  | ServeS 8

1. On the bottom of the prepared crust, spread the

1 (9-inch) Traditional Graham Cracker

strawberry sorbet in an even layer.

Crust, baked and cooled (See Chapter 2)

1 pint strawberry sorbet

2. Arrange the berries over the sorbet, then spread the

¼ cup fresh blueberries

raspberry sorbet over the berries.

¼ cup fresh raspberries

3. Cover and chill for 2 hours. Allow to stand for 5 minutes

¼ cup fresh strawberries, diced

before serving.

1 pint raspberry sorbet

Sorbet and Sherbet

Some people think sorbet and sherbet are

the same, but they are not. Sorbet contains

sweetened fruit juices, or fruit purée, that is

frozen. Sherbet is very similar, except it

also contains some milk or cream.

Peach Sorbet Pie

Fresh peaches are mixed with peach sorbet to create a light and

refreshing pie. If you prefer it to be richer, use peach ice cream.

IngredIents  | ServeS 8

1. In a large bowl, combine the peaches and the

2 peaches, peeled, pitted, and cut into

cinnamon. Toss so that the peaches are evenly coated.

¼-inch pieces

Add the sorbet and quickly mix to combine.

¼ teaspoon cinnamon

1 quart peach sorbet

2. Spread the peach mixture into the prepared crust.

1 (9-inch) Traditional Graham Cracker

Cover and freeze for 2 hours. Allow to stand for 5

Crust, baked and cooled (Chapter 2)

minutes before serving.

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2 2 7

Neapolitan Pie

Three layers of ice cream, fresh berries, and chocolate chips make this pie a cool summer favorite!

IngredIents  | ServeS 8

1. In a prepared crust, spread the vanilla ice cream evenly

1 (9-inch) Traditional Graham Cracker

on the bottom. Arrange ½ cup of the strawberries over

Crust, baked and cooled (See Chapter 2)

the top. Cover and freeze for 30 minutes.

11⁄3 cups vanilla ice cream

2⁄3 cup diced fresh strawberries

2. Once chilled, spread the strawberry ice cream over the

11⁄3 cups strawberry ice cream

top. Arrange ½ cup of the chocolate chips on the top.

2⁄3 cup mini chocolate chips

Cover and chill for 30 minutes.

11⁄3 cups chocolate ice cream

3. Once chilled, spread the chocolate ice cream over the

1 cup whipping cream

2 tablespoons powdered sugar

top. Cover and chill for 2 hours.

½ teaspoon vanilla

4. In a medium bowl, add the cream, powdered sugar,

and vanilla. Beat until the cream forms medium peaks.

5. Spread cream over the chilled pie. Garnish with the

reserved strawberries and chocolate chips. Allow to