I can sum up summer (like how I did that?) in two words…Ice. Cream.
Aaaaaaabsolutely addicted to it this summer in any form, including- but not limited to -gelato, Italian Ice, Sweet Cici's yogurt, or just a huge carton of one of Blue Bell's "limited edition" flavors…
Dave and I went to the movies last night, and on the way home, I had to stop at the grocery store and get some deodorant…and some Raspberry Chocolate Chip gelato.
At 10pm. Nice.
I wanted to share with you guys a great recipe out of our cookbook that is SO easy, but a GREAT dessert that your company will love.
Or you will love. By yourself. With a huge fork.
Elaine's Ice Cream Pie
1 stick butter, melted
1/4 cup packed brown sugar
1 cup flour
1/2 cup chopped pecans
Half gallon of your favorite ice cream (this crust truly goes with just about anything…well,maybe not a sherbet)
3/4 jar of caramel ice cream topping
1.Preheat over to 400.
2.Mix sugar and flour and add nuts.
3.Pour melted butter over this.
4.Spread and press thin on a cookie sheet with fingers.
5.Bake 8-10 minutes until light brown. Don't overbake.
6.Remove from oven and crumble up crust into a bowl. (it will be semi-soft still, but you can crumble it)
7.Reserve 3/4 cup of the crumbs for top of pie.
8.Press the rest into a buttered pie plate. (It will press together and somewhat "connect".)
9.Drizzle 1/4 jar caramel sauce carefully over crust. This works like the "cement".
10.Freeze the crust at least 45 minutes by itself.
11.Soften ice cream so it will spread easily.
12.Remove crust from freezer and fill the pie shell as high as you wish with your favorite ice cream. (I used Blue Bell's Chocolate Covered Strawberry in the photo)
13.Sprinkle reserved crumbs on top of pie and drizzle another 1/2 cup of caramel sauce over the top of pie.
14.Freeze 1-2 hours longer.
15.Remove from freezer before serving.
16.Write me and Elaine a thank you note.
Have a great day everyone-