No Bake Apple Ice Cream Pie Recipes

NO PIE APPLE PIE

Steps:

• For the apple pie spice: Mix together the cinnamon, nutmeg, allspice and cardamom if using in a small bowl.
• For the apples: Preheat the oven to 400 degrees F.
• Place the apple halves core-side down on a flat surface. Before slicing, place chopsticks or wooden spoons on either side of them to make sure you don't cut all the way through. Slice almost all the way to the bottom of each apple half at 1/4-inch intervals, then place them on a sheet pan.
• Mix 1 tablespoon of the butter, 1 tablespoon of the brown sugar, 2 teaspoons of the apple pie spice and the orange juice in a pitcher. Drizzle over the apples, making sure they are well coated and the drizzle goes into the slits. Bake until they are just starting to get tender, about 15 minutes.
• Meanwhile, mix together the oats, almonds, salt, remaining melted butter, remaining brown sugar, orange zest and remaining apple pie spice. Sprinkle the oat mixture over the apples, making sure to get some between the slices without breaking the apples. Bake until the topping is slightly crisp and golden, another 10 minutes. Drizzle with honey and serve with ice cream.

NO-BAKE APPLE PIE

Steps:

• In a large saucepan, mix gelatin, cinnamon, nutmeg and 1-1/2 cups water. Add apples; bring to a boil. Reduce heat; simmer, covered, until apples are tender, about 5 minutes., In a bowl, mix pudding mix and remaining water; stir into apple mixture. Cook until thickened, about 1 minute, stirring occasionally. Remove from heat; stir in nuts. Transfer to crust., Refrigerate at least 2 hours before serving. If desired, serve with whipped topping.

NO-BAKE APPLE ICE CREAM PIE

Steps:

• 1. Read the package directions on the graham cracker crust and prebake if necessary. You can, of course, use your favorite homemade crust recipe, pressed into a 9-inch pie pan and prebaked. In either case, let the crust cool on a cooling rack while you prepare the apples.
• 2. Melt the butter in a large nonreactive skillet or sauté pan. Add the apples and cook, stirring, over medium heat until they're just about tender, 5 to 6 minutes. Stir in the confectioners' sugar and lemon juice, cook for another minute or so, and remove from the heat. Scrape the apples and their juice onto a large plate and let cool.
• 3. When the apples are almost cool, scrape them and their juice into the pie shell, spreading them evenly in the crust. Without measuring - that's the fun part, not measuring - slowly pour a little less than half of the bottle of caramel evenly over the apples. Put the pie shell in the freezer for 30 minutes to firm up the apples and caramel. When you do this, put the ice cream in the refrigerator to soften it.
• 4. After 30 minutes, spoon the softened ice cream over the apples, pressing it down and smoothing it out with the back of a fork. Now pour as much of the remaining caramel over the ice cream as you like. You can pour it in a spiral, a zigzag, or any decorative fashion you like. (Note to kids: you probably won't need to use all of the remaining topping, but you don't have to tell your parents I said that, if you don't want to.) Sprinkle the nuts over the top of the pie, then put the pie back in the freezer for 1 hour to firm it up. No cheating and taking it out before an hour is up. Slice and serve.

APPLE-PIE ICE CREAM PIE

Steps:

• Preheat oven to 375°. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 8-10 minutes or until lightly browned. Cool on a wire rack., Drizzle 1/3 cup caramel topping over crust. Layer with 1 cup pie pieces and 2 cup ice cream. Repeat layers. Drizzle with remaining topping. Freeze, covered, until firm, about 3 hours.