Soda Fountain Pie
1 1/2 cups crushed sugar cones (about 12)
1/2 cup butter or margarine, melted
1/4 cup granulated sugar
3 1/2 cups fresh strawberries, divided
1 quart vanilla ice cream, softened
1/3 cup malted milk powder
1 1/2 cups fudge ice cream topping, softened
Additional strawberries (optional)
Combine crushed sugar cones, butter and sugar. Press onto the bottom and up sides of an ungreased 10-inch pie plate. Freeze.
Place 3 cups of strawberries in a blender or food processor; cover and pur?e. Chop the remaining strawberries. Place pur?ed and chopped strawberries in a large bowl. Add ice cream and malted milk powder; stir to blend. Pour into prepared crust. Cover and freeze overnight. Spread fudge topping over the pie to within 1 inch of edge; freeze for at least 2 hours.
Remove from the freezer 20 minutes before serving. Garnish with additional berries if desired.
Neapolitan Ice Cream Pie
Coconut Pie Crust
2 cups flaked coconut
3 tablespoons melted butter
Filling
1 pint vanilla ice cream
1/2 cup dairy sour cream
1/4 cup finely chopped toasted almonds
1/8 cup rum
1 pint chocolate ice cream
1 pint strawberry ice cream
1 (1 ounce) square semisweet chocolate, melted
Preheat oven to 325 degrees F. Butter a 9-inch pie plate.
Coconut Pie Crust: Combine coconut and butter; press on bottom and sides of prepared pie plate. Bake for 25 minutes or until edges are golden brown. Cool; chill before filling.
In cold mixing bowl, stir vanilla ice cream to soften; add sour cream, nuts and rum. (If mixture becomes too soft, return to freezer until nearly firm.) Spread half the mixture in each pie shell.
Using small or medium ice cream scoop, shape the chocolate and strawberry ice cream into balls; arrange atop vanilla layer in pie shell. Cover and freeze. Drizzle with melted chocolate; top with additional toasted almonds, if desired.
For easy serving, dip bottom of each pie plate in warm water for a few seconds before cutting.
Guava Ice Cream Pie
1 quart vanilla ice cream
1 small can frozen guava juice
1 container Cool Whip
1 baked pie shell
Soften ice cream and frozen guava juice. Mix together and pour into pie shell. Freeze until firm, about 1 hour.
Top with Cool Whip before serving.
Cherry Coconut Ice Cream Pie
1 1/3 cups flaked coconut
2 tablespoons butter or margarine, melted
1/4 cup graham cracker crumbs
2 tablespoons granulated sugar
1 quart vanilla ice cream
1 cup Frozen Cherry Mix
Combine coconut and butter. Mix well. Add crumbs and sugar, mixing thoroughly. Press firmly on bottom and sides of 8-inch pie pan. Bake at 375 degrees F for 10 to 12 minutes or until lightly browned. Cool.
Soften ice cream and spread in coconut shell. Spread Frozen Cherry Mix over top and freeze. Thaw just enough to soften so that pie may be cut in wedges.
Frozen Cherry Mix
5 quarts steamed tart red cherries
2 (20 ounce) cans crushed pineapple, drained
3 cups granulated sugar
8 teaspoons ascorbic acid powder
2 teaspoons cinnamon
1/8 teaspoon cloves
2 (1 3/4 ounce) packages powdered fruit pectin
Pit cherries. Chop coarsely. (Fruit and juice should measure about 12 cups.) Drain juice from cherries and reserve. Add pineapple to cherries.
Combine sugar, ascorbic acid powder and spices. Add to cherries and pineapple. Mix well. Let stand to dissolve sugar.
Combine pectin and cherry juice in large saucepan. Heat to a full rolling boil. Boil 1 minute, stirring constantly. Add to cherry mixture. Stir for 2 minutes. Ladle into containers. Seal. Allow to stand at room temperature until set, about 8 to 10 hours. Freeze.
Makes 10 pints.
Cherry Sundae Pie
1 (16 ounce) can well-drained dark sweet cherries
1 (9-inch) reduced-fat or regular graham cracker pie crust
4 cups softened fat-free vanilla ice cream
1/3 cup plus 2 tablespoon fat-free chocolate topping
1/2 cup toasted pecans
Light whipped cream for garnish
Place half the cherries in pie shell; top with 2 cups of the ice cream. Drizzle 1/3 cup chocolate topping over ice cream. Add remaining cherries. Sprinkle pecans on top. Spoon remaining ice cream evenly over pie. Drizzle with remaining 2 tablespoons chocolate topping. Freeze several hours or overnight.
Let thaw 5 to 10 minutes before serving. Garnish with whipped cream.
Yields 8 servings.
Nutrition information per serving: 320 calories; 6g protein; 8g fat (22% calories from fat, 1.4g saturated fat); 58g carbohydrate; no cholesterol; 173mg sodium; 2g fiber
Raspberry Ice Cream Pie
1 small box raspberry gelatin
1 2/3 cup hot water
1 tablespoon lemon juice
1 pint vanilla ice cream
1 cup crushed raspberries
Dissolve gelatin in hot water and lemon juice; chill until partially set. Beat the vanilla ice cream into the gelatin mixture, then fold in the crushed raspberries. Pour chilled filling into cool, baked 9-inch pie shell. Chill pie until firm (about 1 hour).
Decorate pie with whole raspberries and whipped cream.
Almond Bar Ice Cream Pie
7 Hershey almond candy bars
18 large marshmallows
1/4 cup milk
1/2 pint whipping cream
Graham cracker crust
2/3 to 1 quart vanilla ice cream
In double boiler melt Hershey bars and marshmallows in milk. Let cool completely.
Whip whipping cream and add to the Hershey mixture. Pour into graham cracker crust and place in freezer until set.
Soften enough vanilla ice cream, 2/3 to 1 quart, and spread on the pie. Store in freezer until ready to serve.
Jell-o Ice Cream Pie
Use your favorite combination of Jell-O and ice cream flavors. Strawberry Jell-O and vanilla ice cream is one good pairing.
1 package lady fingers
1 small box Jell-O (flavor desired)
1 pint ice cream (flavor desired)
1 1/4 cups water
Lightly butter a 9-inch pie plate. Press into it 1 package of lady fingers arranged around the plate.
Heat 1 1/4 cups of water to boiling. Remove from heat and dissolve package of strawberry Jell-O. Add vanilla ice cream, cut into pieces. Stir immediately until melted. Chill until thickened but not set (10 to 20 minutes).
Pour Jell-O mixture over ladyfingers and chill for 2 hours.
Before serving, garnish with fresh fruit and whipped cream.
Baked Alaska Fudge Pie
1 (9-inch) pie shell, pre-baked
3/4 cup fudge sundae topping
1 1/2 quarts (6 cups) softened vanilla or chocolate ice cream
3 egg whites
1/8 teaspoon cream of tartar
1/4 cup granulated sugar
Additional fudge topping for garnish
Chill pastry shell thoroughly. Spread fudge topping on bottom of shell. Place ice cream into large bowl and beat with mixer until softened. Spread over fudge. Put in freezer while preparing meringue.
Whip egg whites in bowl until frothy. Add cream of tartar and continue beating until almost stiff. Add sugar, 1 tablespoon at a time, until stiff and glossy. Spread meringue over ice cream, making sure to cover edges of pie shell to seal well. Brown at 450 degrees F for 3 to 4 minutes or until meringue is lightly brown. Drizzle top with additional fudge. Place in freezer until ready to serve.
NOTE: Pie can be made ahead, frozen, wrapped and held for several days. Brown just before serving.
To serve flaming, ignite 1 to 2 tablespoons brandy or rum and pour over pie.
Cherry ’n’ Ice Cream Pie
1/2 pint whipping cream
1 (17 ounce) can dark, pitted cherries in heavy syrup, drained
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 to 2 drops red food coloring
1 quart vanilla ice cream
1 baked 9-inch pastry shell, cooled
Chill cream, beaters and small mixing bowl.
Meanwhile, cut cherries in half and set aside.
Pour cream into chilled bowl. Beat at high speed. Gradually add sugar. Continue beating until soft peaks form, scraping sides of bowl as necessary. Add vanilla extract, almond extract and food coloring. Do not over-beat. Stop mixer and fold in cherries. Spoon into prepared pastry shell, alternating with ice cream. Freeze for at least 2 hours before serving.
Top with chopped nuts to serve.
