Creamsicle Ice Cream Pie Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Crust
26 gingersnap cookies
1/3 cup pecan pieces
5 Tbsp plus 1 tsp. (1/3 cup) butter, melted
Filling
2 pt orange sorbet
1 pt vanilla ice cream
1 cup heavy whipping cream
1/4 cup confectioners' sugar
Garnish
orange slices ad mint sprigs
|
|
Directions: |
Directions:1. Coat a 9 or 10 in pie plate with nonstick spray.
2. Crust: Pulse gingersnap and nuts in a food processor to make fine crumbs. Add butter and process to blend. Press over bottom and up sides of pie plate. Freeze 3 minutes until firm.
3. Meanwhile soften sorbet and ice cream until spreadable but not melting.
4. Spread 1 pt of sorbet over bottom of crust. Spoon on ice cream, then spread into an even layer. Top with spoonful's of remaining sorbet. Spread to edges of pie. Freeze at least 4 hours or wrap airtight and freeze up to 2 weeks..
5. About 20 minutes before serving, remove pie from freezer. Beat sugar and cream in a large bowl with mixer on medium high speed until soft peaks form when beaters are lifted. Spread decoratively on pie. Garnish with orange slices and mint. |
|
Personal
Notes: |
Personal
Notes: If you don't feel like making the crust, you can always buy a premade graham crust. My grandkids LOVE this pie.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Creamsicle Ice Cream Pie is from