Moms Ice Cream Pie Recipes

Steps:

• Make the crust: Preheat the oven to 350 degrees F.
• Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
• Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
• Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
• Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
• Change Things Up!
• Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
• Use any combination of ice cream flavor and candy/nut you'd like!

Steps:

• Crust:.
• Crush the sugared cereal with a rolling pin or use your processor, and mix it with the butter. Chill in the fridge for about 10 minutes.
• Using a medium sized pie plate, spread the crumb mixture evenly in the bottom and up the sides, and press down firmly to form a crust. Neaten the edges, and place in freezer to firm.
• Filling:.
• Mix milk and cream in a mixing bowl and add the almond essence. Sprinkle over the instant pudding mix and whisk well.
• Pour this mixture into the prepared crust.
• Freeze the pie for about 4 hours or longer, until firm. (Don't freeze until rock hard).
• Before serving, take it out and let defrost somewhat. Scatter the toasted almonds on top.