This ice cream pie can be kept in the freezer for several days, allowing you to sneak delicious little wedges whenever the need arises! And boy, oh, boy...will the need ever arise. Trust me.
Recipe courtesy of Ree Drummond
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Ice Cream Pie
Total:
3 hr 25 min
Active:
20 min
Yield:
8 to 12 servings
Level:
Easy
Total:
3 hr 25 min
Active:
20 min
Yield:
8 to 12 servings
Level:
Easy

Ingredients

Crust:
Filling:

Directions

Make the crust: Preheat the oven to 350 degrees F.

Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.

Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.

Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)

Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.

Change Things Up!

Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.

Use any combination of ice cream flavor and candy/nut you'd like!

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