Desserts

Ice Cream and Fruit Pies

Ice Cream and Fruit Pies

A quick and easy dessert, these pie crusts will please any palate. They are all made to fit into a standard 9-inch pie plate, but they can also be set into a 9-inch springform pan for a one-layer ice cream cake.

Nutritional information per serving based on 12 servings: (pie with Graham Cracker Crust and Simple Vanilla Ice Cream ) Calories 254 (59% from fat)
carb. 24g
pro. 2g
fat 17g
sat. fat 120g
chol. 49mg
sod. 209mg
calc. 32mg
fiber 1g
  1. Ice Cream and Fruit Pies-1
  1. Ice Cream and Fruit Pies-1

Ingredients

  • Chocolate Cookie Crust:
  • 16chocolate sandwich cookies
  • 4
    tablespoons unsalted butter (you can also substitute coconut oil or vegetable oil in place of the butter), melted and cooled slightly
  • Gingersnap Cookie Crust:
  • 2
    cups gingersnap cookies (the standard size sold at most stores are small, about 2 inches in diameter. If you have larger cookies, break them up and measure to 2 cups)
  • 4
    tablespoons unsalted butter (you can also substitute coconut oil or vegetable oil in place of the butter), melted and cooled slightly
  • Graham Cracker Crust:
  • 1½
    cups graham cracker crumbs (about one sleeve of graham crackers)
  • ½teaspoon ground cinnamon
  • 6
    tablespoons unsalted butter (you can also substitute coconut oil or vegetable oil in place of the butter), melted and cooled slightly
  • 3½ to 4cups ice cream or frozen fruit mixture

Preparation

  1. 1.
    Put all ingredients for the pie crust of choice into a food processor fitted with the chopping blade. Process until completely combined, stopping to scrape down as needed to be sure mixture is homogenous.
  2. 2.
    Transfer crumb mixture to a 9-inch pie plate. Press into the plate to cover all sides and bottom. Cover and chill in the refrigerator overnight, or into the freezer for 2 hours.
  3. 3.
    When ready to make the pie, remove from freezer/refrigerator and fill with your favorite ice cream or fresh fruit mixture. Cover and chill in the freezer until firm, 2 to 3 hours, or overnight.
  4. 4.
    Remove from freezer 10 to 15 minutes before slicing and serving.

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