Heavenly Ice Cream Pie Recipes

PUMPKIN ICE CREAM PIE

Steps:

• Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
• In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
• Add the graham cracker crumbs, granulated sugar, and stir to combine.
• Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides.
• Bake for 10 minutes; set aside to cool. While pie cools, make the filling.
• To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.
• Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.
• Prior to slicing, you may wish to place pie on counter for about 15 minutes so it's not as firm. Optionally, top with whipped cream before serving.

CHERRY AND CHOCOLATE ICE CREAM PIE

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add butter; process until blended. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Freeze until firm, about 15 minutes. Carefully spread hot fudge topping over bottom of crust. Freeze until firm, about 30 minutes., Combine ice cream and 1 cup cherries; spread over hot fudge. Freeze until firm, about 8 hours., Meanwhile, in a large saucepan, combine water, sugar, cranberry juice concentrate and cornstarch; bring to a boil over medium heat, stirring constantly. Stir in remaining cherries. Reduce heat; simmer, uncovered, until thickened and cherries are soft, about 5 minutes. Remove from heat; if desired, stir in liqueur. Cool completely. , Remove pie from freezer 10 minutes before cutting. Serve with sauce.

HEAVENLY PIE

Steps:

• Whip the egg whites until frothy and then add the cream of tartar, continue beating until the egg whites are very stiff and form peaks.
• Gradually beat in the sugar and continue beating until the whites are stiff and glossy Spread into a 9" pie plate and bake in a 250F oven for 1 hour.
• Filling: Beat the egg yokes until thick.
• Gradually beat in the sugar, add lemon juice& rind with the bit of salt.
• Cook in a double boiler until thick, stirring constantly.
• Whip the cream (have the cream very cold and cool your bowl in the fridge too,) Add a little sugar to the cream, beat until stiff When the crust is completely cooled spread half the whipped cream in the shell, then half the lemon filling, top with remaining whipped cream Put in the fridge for 3-4 hours or overnight.
• Loosely cover the pie in the fridge.

HEAVENLY CHOCOLATE PIE

Steps:

• In a large bowl, whisk yogurt until soft and smooth. Gradually whisk in milk until blended. Add pudding mixes; whisk 2 minutes longer. Let stand for 2 minutes or until soft-set., Fold in 1 cup whipped topping. Transfer to crust. Top with remaining whipped topping and chocolate curls if desired. Refrigerate for at least 4 hours.

HEAVENLY ICE CREAM DREAM

Steps:

• In a small bowl, combine the first five ingredients. Set aside 1 tablespoon for topping; divide remaining mixture between two dessert dishes. , Top with ice cream. Drizzle with caramel and hot fudge toppings and sprinkle with reserved pecan mixture.

HEAVENLY ICE CREAM PIE RECIPE

Steps:

• DISSOLVE gelatin in boiling water ADD ice cream, by spoonfuls, stirring until melted and smooth. Add rind or lemon juice POUR into pie crust. Chill until firm, about 2 hours. Garnish if desired