Ann Cox Eastes Caramel Ice Cream Pie and Peanut Butter Ice Cream Pie

Ann Cox Eastes from Kroger made Caramel Ice Cream Pie and Peanut Butter Ice Cream Pie.

CARAMEL ICE CREAM PIE 

1 c all purpose flour 

½ c butter, softened 

½ c chopped pecans 

¼ c firmly packed brown sugar 

1 12-oz jar caramel topping 

1 quart vanilla ice cream 

Combine flour, butter, pecans and brown sugar; mix well.  Spread on baking sheet, pressing to ¼-inch thick.  Bake pie crust at 400F for 10-12 minutes.  Transfer to a mixing bowl and stir until mixture is crumbled.  Press crumbs into a buttered 9-inch pie pan, reserving ¼ c crumbs. (Crumb crust will firm as it freezes.) Pour ¾ cup caramel topping over crust; freeze.  Spread ice cream evenly over crust; cover and freeze.  Sprinkle 2 tablespoons of crumbs over ice cream; drizzle with remaining caramel sauce.  Sprinkle with remaining crumbs.  Freeze until firm.  Let frozen pie stand at room temperature for 5-10 minutes before slicing.  Crust will be very firm.  Yield:  6-8 servings 

PEANUT BUTTER ICE CREAM PIE

1(9-inch) chocolate cookie crumb crust (or regular graham cracker crust) 

1 quart vanilla ice cream 

3/4 c crunchy style peanut butter 

½ c whipping cream, whipped 

2 T chopped peanuts 

Chocolate syrup 

Place ice cream in mixing bowl; stir just to soften.  Stir in peanut butter to mix; gently fold in whipping cream.  Spoon filling into pie shell; cover and freeze until firm.  Prior to serving sprinkle top of pie with chopped peanuts and drizzle with chocolate syrup.  Yield:  6-8 servings 

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