SOUTHERN COMFORT ICE CREAM PIE RECIPE | ALLRECIPES
This delicious pie is a welcome treat on a hot summer day.
Provided by Maybelle Miller
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Total Time 5 hours 20 minutes
Prep Time 20 minutes
Yield 1 - 9 inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) In a medium bowl, mix graham cracker crumbs, 1/4 cup finely chopped peanuts, sugar and melted butter until well blended . Press mixture into a 9 inch pie plate. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Allow to cool completely.
- Combine chopped cashews and 1/4 cup coarsely chopped peanuts; set aside. In a large bowl, mix ice cream with peanut butter; set aside.
- Spread half of hot fudge topping in bottom of crust. sprinkle with 1/3 of nut mixture. Spread half of ice cream in an even layer. Repeat layers. Drizzle with shell topping and sprinkle with remaining nuts. Freeze for at least 5 hours before serving.
Nutrition Facts : Calories 796.6 calories, CarbohydrateContent 77.3 g, CholesterolContent 66.5 mg, FatContent 50.7 g, FiberContent 4.7 g, ProteinContent 15.5 g, SaturatedFatContent 20.1 g, SodiumContent 525 mg, SugarContent 52.8 g
S'MORE ICE CREAM PIE | ALLRECIPES
We're turning s'mores into the perfect Father's Day-inspired dessert. Your father will associate this pie with so many things men love: building fires, carving pointy sticks, scaring things, and so forth. This has the classic three layers of the s'more: the graham crackers, chocolate, and toasted marshmallows.
Provided by Chef John
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Total Time 5 hours 50 minutes
Prep Time 20 minutes
Yield 1 9-inch pie
Number Of Ingredients 5
Steps:
- Place graham cracker crumbs into a bowl, add sugar and melted butter, and mix until well combined. Transfer mixture into a 9-inch pie dish. Gently press graham cracker mixture into the bottom and up the sides of the pie dish using a spatula. Pat the edge and inside of the crust smooth with your fingers.
- Refrigerate crust until thoroughly chilled, at least 30 minutes.
- Fill crust with chocolate ice cream using a small ice cream scoop. Smooth the ice cream with a spatula. Place a ring of mini marshmallows around the inside of the crust and cover top of ice cream with remaining marshmallows. Gently press marshmallows into the ice cream.
- Freeze until very firm, at least 2 hours.
- Use a propane blow torch to toast the marshmallows, moving the torch quickly to brown the marshmallows. Marshmallows should have small charred spots. Return to freezer to chill the marshmallow topping, at least 3 hours; slice and serve.
Nutrition Facts : Calories 426.1 calories, CarbohydrateContent 56.6 g, CholesterolContent 56.6 mg, FatContent 21.1 g, FiberContent 1.6 g, ProteinContent 4.9 g, SaturatedFatContent 12.5 g, SodiumContent 247.7 mg, SugarContent 43.5 g
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