Luscious Pumpkin Ice Cream Pie |
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Prep Time: 110 Minutes Cook Time: 0 Minutes |
Ready In: 110 Minutes Servings: 1 |
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This pumpkin pie has a cookie crust, vanilla ice cream and pumpkin. It's served with whipped cream and chocolate curls. Yum! Ingredients:
50 vanilla wafer cookies |
1/2 cup walnuts |
1/4 cup butter, melted |
2 tablespoons maple syrup |
1 quart vanilla ice cream, softened |
1 cup canned pumpkin puree |
2 teaspoons pumpkin pie spice |
3/4 cup heavy cream |
2 tablespoons granulated sugar |
4 tablespoons shortening |
2/3 cup semisweet chocolate chips |
Directions:
1. In a blender or food processor, blend the vanilla wafer cookies and walnuts into fine crumbs. Transfer to a 9 inch pie pan. Mix in the butter and maple syrup. Using a fork, press firmly and evenly onto the bottom and sides of the pie pan to create a crust. Chill 10 minutes in the freezer.
2. In a large bowl, blend the vanilla ice cream, pumpkin and pumpkin pie spice. Spoon into the pie crust. Smooth top with a spatula. Chill 1 hour in the freezer, or until firm.
3. Before serving pie, place the heavy cream and granulated sugar in a small bowl. Mix with an electric mixer on high speed until peaks form. Spoon into a pastry bag with a star tip and pipe around the edge of the pie.
4. In a small saucepan over low heat, melt shortening and chocolate chips, stirring occasionally, until smooth. Transfer to a small plastic container and chill in the freezer 30 minutes, or until firm.
5. Remove chocolate from container. Using a vegetable peeler or cheese slicer, scrape the chocolate to form small curls. Use the curls to decorate the pie
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