Apple-Pie Ice Cream Pie Recipe

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If you serve more than one type of pie at Thanksgiving, you're likely to have leftovers. Turn what's left into a gourmet dessert for the day after. This recipe also works with leftover pumpkin or blueberry pie. Omit the caramel if you use blueberry. —Aysha Schurman, Ammon, Idaho
TOTAL TIME: Prep: 20 min. Bake: 10 min. + freezing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min. + freezing
MAKES: 8 servings


  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 1 cup hot caramel ice cream topping
  • 2 cups coarsely chopped apple pie (about half of an 8-inch pie)
  • 4 cups vanilla ice cream, softened if necessary


  1. Preheat oven to 375°. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 8-10 minutes or until lightly browned. Cool on a wire rack.
  2. Drizzle 1/3 cup caramel topping over crust. Layer with 1 cup pie pieces and 2 cup ice cream. Repeat layers. Drizzle with remaining topping. Freeze, covered, until firm, about 3 hours. Yield: 8 servings.
Originally published as Apple-Pie Ice Cream Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p116

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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