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Dulce de Leche Ice Cream Pie Recipe

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This recipe for Dulce de Leche Ice Cream Pie, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Gray - Granddaughter of Ray and Reka Medendorp
Added: Friday, July 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup graham cracker crumbs
1/2 stick unsalted butter, melted
1/4 tsp cinnamon
1 1/2 pints of premium dulce de leche ice cream (vanilla ice cream with caramel swirl can be used)
1 12 cup salted spanish peanuts
1 jar hot fudge sauce
1 jar dulce de leche or caramel sauce

Directions:
Directions:
Preheat oven to 325. To make the crust, mix together graham cracker cumbs, butter and cinnamon and press evenly into a 9 inch glass or ceramic pie pan. Bake for 8 minutes. Remove from oven and allow to cool completely. While crust is cooling, remove ice cream from freezer and allow it to thaw at room tempurature for 15 to 20 minutes. Scoop ice cream into bowl and mix until soft but not melted. Pour ice cream into pie shell and freeze. When ready to serve, warm the hot fuge sauce and the caramel sauce separately in the microwave and drizzle some of each across the top of the sliced pie and sprinkle peanuts on top of the sauces. Serve immediately.

 

 

 

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