Oatmeal Cookie Ice Cream Pie Recipes
OATMEAL COOKIE ICE CREAM PIE
Creamy vanilla ice cream on top of a crunchy oatmeal cookie crust. The strawberry topping makes it extra special. This is a delicious pie that everyone should enjoy. Cook time is for freezing.
Provided by Chris from Kansas
Categories Pie
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine oats, almonds, 3 tbsp of the brown sugar, flour and melted butter; toss thoroughly.
- Press evenly into 9-inch pie plate that has been lightly coated with non-stick cooking spray.
- Bake in 375° oven for 12-14 minutes until lightly browned.
- Coat bottom of metal measuring cup with non-stick cooking spray; use bottom of cup to press crust evenly into pie plate.
- Cool completely on wire rack.
- Fill crust with ice cream; freeze until firm.
- Just before serving, toss berries with remaining 2 tbsp brown sugar and vanilla.
- Arrange over top of pie.
Nutrition Facts : Calories 379.9, Fat 23.4, SaturatedFat 10.9, Cholesterol 54.6, Sodium 162.2, Carbohydrate 38.5, Fiber 3.7, Sugar 26.4, Protein 7.2
OATMEAL RAISIN COOKIE PIE
Crunchy and chewy at the same time, this hybrid pie is wonderful served slightly warm a la mode or with a dollop of unsweetened whipped cream. What better way to eat one of our favorite American classic cookies than nestled within a pie crust?
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and preheat to 350 degrees F. Roll the dough into a 12-inch round on a lightly floured surface (or between two pieces of floured parchment paper). Ease the dought into a 9-inch glass pie plate and flute the edge as desired. Chill 30 minutes.
- Line the pie dough with foil and pie weights and bake until the edge just starts to turn golden, about 15 minutes. Remove the foil and weights and continue to bake until the bottom is lightly golden, about 10 minutes more. Cool completely on a rack, about 15 minutes.
- Combine the sugar, butter, egg, flour, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a food processor. Process until smooth and combined. Add the oats and raisins and pulse a few times until roughly chopped.
- Scrape the filling into the par-baked pie shell and spread evenly. Bake until the top is golden brown and a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool on a rack for at least 1 hour if serving warm, or let cool completely and serve at room temperature. Top with ice cream or a dollop of whipped cream.
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- Preheat oven to 375°F (191°C). Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium-high speed until light and creamy, about 1 minute. Beat in the egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
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