Oreo Ice Cream Pie
24 Oreos
1/2 cup butter, melted
1/2 gallon ice cream
1 German chocolate bar
1/2 cup butter
2/3 cup granulated sugar
2/3 cup evaporated milk
1/8 teaspoon salt
1 teaspoon vanilla extract
Cool Whip
Nuts, for garnish
Crush Oreos and melted butter in a 13 x 9-inch pan. Soften ice cream and pour into crust. Freeze.
Melt chocolate bar, 1/2 cup butter, sugar, evaporated milk and salt. Bring to a boil, and let boil for 4 minutes. Add vanilla extract. When cool, pour on top of ice cream. Top with Cool Whip. Garnish with nuts.
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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.
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Strawberry-Coconut Ice Cream Pie
21 shortbread cookies processed into fine crumbs (1 1/3 cup)
1/2 cup sweetened flake coconut
4 tablespoons unsalted butter, softened
1 pint strawberry ice cream and strawberry sherbet blend,
slightly softened, or plain strawberry ice cream
1 pint coconut gelato or ice cream, slightly softened
1 cup chilled heavy cream
1 tablespoon confectioners sugar
Toasted coconut, for garnish (optional)
Preheat oven to 350 degrees F.
In processor, whirl crumbs and coconut until well blended and coconut is very finely chopped. Add butter; pulse until evenly moistened. Pat into 9-inch pie plate. Bake 10 minutes, until firm and lightly golden. Let cool on wire rack.
Drop alternate spoonsful of both ice creams into crust. Swirl together with tip of knife to marbleize. Freeze at least 6 hours or overnight until firm.
Beat cream and sugar until billowy peaks form. Garnish servings with cream and, if desired, coconut.
Makes 8 servings.
Per serving: 445 calories, 5 g protein, 42 g carbohydrate, 30 g fat, 0 fiber, 107 mg cholesterol, 149 mg sodium
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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.
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Cherry
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.
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