Scoops of Ice Cream Pie Recipe

Scoops of Ice Cream Pie Recipe photo by Taste of Home

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Beverly Gottfried's kitchen in Candler, North Carolina is a popular spot when she serves up this deluxe dessert on hot summer days. Garnished with raspberries, each slice features smooth vanilla ice cream piled on a nutty chocolate crust. Eliminate last-minute fuss by preparing and freezing this pretty pie ahead of time.

This recipe is:

Quick

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Scoops of Ice Cream Pie Recipe

Prep: 20 min. + freezing

Yield: 6-8 Servings

20 20

Ingredients

2 pints vanilla ice cream, divided
1 cup chocolate wafer crumbs (about 16 wafers)
1/2 cup chopped almonds
1/4 cup butter, melted
Fresh raspberries
Fresh mint, optional

Directions

Soften 1 pint of ice cream. Combine the cookie crumbs, nuts and butter. Press onto the bottom and up the sides of a 9-in. pie plate. Spread with the softened ice cream. Cover and freeze until firm. Scoop remaining ice cream into small balls; pile into crust. Cover and freeze for up to 2 months.
Remove from the freezer 10 minutes before serving. Arrange raspberries between scoops. Garnish with mint if desired. Yield: 6-8 servings.

Originally published as Scoops of Ice Cream Pie in Quick Cooking July/August 2001, p22