Decadent Ice Cream Pie Recipes

SUGAR CREAM PIE RECIPE

Steps:

• Gather the ingredients. Heat the oven to 425 F.
• Roll the pie pastry out and fit into a 9-inch pie plate; crimp as desired . Line the pie shell with foil and add pie weights, dry beans, or rice. Bake the pie crust in the preheated oven for 8 minutes. Remove the weights and foil and return the crust to the oven. Bake for about 6 minutes longer, or until the pie is lightly browned around the edge. Remove the pie shell to a rack and set aside. Reduce the oven temperature to 325 F.
• Combine the sugar, cornstarch, and salt in a medium saucepan. Whisk to blend and then whisk in the cream and milk until smooth. Cook over medium heat, stirring constantly until it begins to boil.
• Add the butter and vanilla and continue to cook, stirring constantly until the filling is thickened.
• Pour the filling mixture into the pie shell and sprinkle with ground cinnamon or nutmeg. Bake at 325 F for 35 to 45 minutes or until firm and lightly browned.
• Remove the pie to a rack to cool completely.
• Chill the pie thoroughly before slicing. Enjoy!

DECADENT ICE CREAM PIE

Steps:

• Coat the bottom of the Oreo Pie Crust with about 1/4" of warmed hot fudge (warming makes it easier to coat bottom of pie crust).
• Scoop entire carton of ice cream into the pie crust, making sure to fill entire pie crust. Drizzle about 2 tablespoons warmed hot fudge over the top of the ice cream.
• Place in freezer for about 1 hour.

DECADENT TURTLES® PIE

Steps:

• To Make Crust: In a medium bowl mix cookie crumbs and white sugar. Stir in softened butter or margarine until mixture forms a ball. Press into a 9 inch pie pan.
• To Make Filling: In a medium bowl, combine softened cream cheese and sweetened condensed milk. Beat on high speed until smooth and creamy, about 8 minutes. Pour into pie crust.
• To Make Topping: In a small saucepan, combine caramels, brown sugar, and 2 tablespoons milk. Melt over medium heat, stirring frequently, until smooth. Drizzle mixture over top of filling.
• In a small saucepan, combine chocolate chips and 2 tablespoons milk. Melt over low heat until smooth, stirring frequently. Drizzle over filling. Sprinkle pecans on top. Chill at least 3 hours before serving.

CHOCOLATE DECADENCE ICE CREAM PIE

Steps:

• Make crust:
• Preheat oven to 325°F. Butter 9-inch-diameter metal pie pan or glass pie dish. Mix cookie crumbs and melted butter in bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 10 minutes. Cool completely.
• Make bittersweet chocolate sauce:
• Combine cream, butter, and corn syrup in medium saucepan. Bring to simmer. Remove from heat. Add bittersweet chocolate; let stand 1 minute. Whisk until melted and smooth. Stir in vanilla. Let stand at room temperature until cool and slightly thickened, about 20 minutes.
• Place alternate scoops of chocolate-chocolate chip ice cream, chocolate fudge brownie ice cream, and cookies-and-cream ice cream in single layer in cooled crust. Drizzle 1/2 cup chocolate sauce over ice cream. Freeze pie until sauce sets, about 10 minutes. Top pie with scoops of remaining ice cream, alternating flavors and mounding in center. Drizzle 1/3 cup sauce over. Freeze pie until firm, at least 2 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen. Cover and refrigerate remaining chocolate sauce.)
• Stir white chocolate in top of double boiler set over barely simmering water just until melted and smooth. Using small spoon, drizzle white chocolate in thin lines over ice cream pie. Freeze until white chocolate is firm, about 10 minutes. Stir bittersweet chocolate sauce over low heat just until warm. Serve pie with warm chocolate sauce.

DECADENT BROWNIE PIE

Steps:

• In a mixing bowl, cream butter and sugar.
• Add corn syrup; mix well.
• Beat in eggs, one at a time.
• Combine dry ingredients. Stir dry ingredients and milk into batter, alternating.
• Stir in nuts.
• Spread into greased 10 inch springform pan.
• Bake at 325 for 55-60 minutes, or until tests done.
• Cool completely.
• For ganache, bring cream to a boil. Stir in chocolate until smooth. Cool until of desired consistency.
• Remove sides from brownie pan. Place a wire rack over waxed paper; place brownie on rack. Pour ganache over the brownie, let it drip down the sides.
• Let stand until set, then cut into wedges.