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

Posted: 1:22 PM, Jul 03, 2018
Updated: 2018-07-03 18:22:11Z

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