Ice Cream Pie from The Pioneer Woman Cooks: Come and Get It!

Craving ice cream? We are, too. Today’s recipe from Ree Drummond’s new cookbook, The Pioneer Woman Cooks: Come and Get It!, couldn’t be better timed. Ree’s Ice Cream Pie is a spin on ice cream cake and is so satisfyingly delicious. Plus, it can be customized to your taste and ice cream preferences!

Ree knows that what we really need are simple, scrumptious, doable recipes that solve the challenge of serving up hearty, satisfying food (that tastes amazing!) day after day, week after week without falling into a rut and relying on the same old rotation of meals. In her new book she provides readers with her very best make-it-happen dishes, pulled from her own non-stop life as a busy wife, mother of four, and lifelong lover of food. The Pioneer Woman Cooks: Come and Get It! includes more than 120 of Ree’s best solutions for tasty, wholesome meals (with minimal fuss!) for breakfast, lunch, dinner, snacks, and desserts.

The Pioneer Woman Cooks: Come and Get It! goes on sale October 24. Pre-order a copy from your favorite retailer now.

Or, pre-order a signed copy of the cookbook from Books-A-MillionBarnes & Noble, or Live Signing.

Ice Cream Pie

Makes 8 to 12 servings

This ice cream pie can be kept in the freezer for several days, allowing you to sneak delicious little wedges whenever the need arises! And boy, oh, boy . . . will the need ever arise. Trust me.

CRUST

  • 16 graham crackers (the full sheets, with 4 sections)
  • 1⁄3 cup (2⁄3 stick) butter, melted

FILLING

  • 2 pints vanilla ice cream
  • 1/4 cup finely chopped pecans, plus more for serving
  • 4 peanut butter cups, such as Reese’s, roughly chopped
  • 2 large Butterfinger bars, roughly chopped
  • Jarred caramel or hot fudge sauce, for serving

1. Make the crust: Preheat the oven to 350°F.

2. 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.

3. 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.

4. 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.)

5. 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!

Comments
One Response to “Ice Cream Pie from The Pioneer Woman Cooks: Come and Get It!”
  1. Okay, yum! I just love her.

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