Sinful Ice Cream Pie Recipes

Steps:

• Heat oven to 425°F.
• In a large bowl combine all ingredients except crust, butter and 1/4 teaspoon sugar.
• Place 1 crust into a 9-inch pie dish.
• Fill with apple mixture.
• Dot with butter.
• Place second layer over filling and fold edges under bottom and pinch them together.
• Cut slits in a couple place on top.
• Brush with water and sprinkle with sugar.
• Bake at 425°F for 40- 50 minutes or until apples are tender and crust is golden brown.

Steps:

• Crust:.
• Lightly toast almonds and set aside.
• Butter deep dish pie pan and set aside.
• Combine almonds, brown sugar, and flour in the container of a food processor; process in a number of long bursts until the nuts are very finely chopped.
• Add graham cracker crumbs cinnamon and salt pulse a few times to blend.
• Turn on oven to 350°F.
• Transfer to a mixing bowl and add in the butter; mix first with a fork, then with your hands to form evenly dampened crumbs.
• Press evenly into bottom and up sides of pie plate.
• Bake 7 minutes.
• Let cool on wire rack; once cool place in freezer till ready to fill.
• Sauce:.
• In large non reactive skillet over medium heat stir together berries, sugar, cornstarch, salt, lemon zest, lemon juice, nutmeg, cinnamon and water. Continue stirring until the berries come to a full simmer.
• Simmer for 1 additional minute until the sauce is slightly thickened. I end up with between 3/4 - 1 cup.
• Cool to room temperature and then place in refrigerator to get good and cold.
• Filling:.
• Using KitchenAid mixer beat cream cheese till light and fluffy.
• Switch to paddle attachment and add the softened ice cream mixing just till well blend but not to the point of being a melted mess.
• Place in freezer just a few minutes to firm up but not set as you still need to be able to work with it.
• Assemble:
• Place 3/4 of the cocoa curls in frozen pie crust.
• Spoon half the cream cheese and ice cream mixture on top of the curls and spread into an even layer.
• Top with chilled berry sauce.
• Spoon on the remaining ice cream and very carefully spread to edges. If too soft it will run every were and if too hard the berry sauce will squish out.
• Cover with plastic wrap and freeze till firmly set. I do 8 hours to overnight.
• Topping:.
• In a chilled metal bowl beat sour cream, heavy cream and sugar until just thickened to a spreading consistency. Carful not to over or under beat.
• Spread cream mixture over pie.
• Garnish with fresh berries and reserved cocoa curls.
• Hope You Enjoy!
• I took this to a dinner party were a friend thought I should try maxing in a spring form pan. As of yet have not done that, but am posting to recipe as a reminder.