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
