Ice Cream Pie

PIE PAN ICE-CREAM DESSERTS

The Farm Journal's Timesaving Country Cookbook was printed by Doubleday in 1961.  I found this vintage cookbook at a garage sale and found myself reading it from cover to cover.  This is one of my favorite desserts from the book.  I make several of these in different flavors for a last minute dessert or birthday party with cake.  The ice cream makes the pie shell - so no pastry is needed.  Basically, you freeze the shell and then add your filling of choice and return "pie" to the freezer.  Here's how to do it.

Ice Cream Pie Shell

Line a pie pan with 1 quart of ice cream of any flavor you desire.  For a more generous "crust" use 1-1/2 pints of ice cream.  Cut ice cream into 1-1/2 inch slices and lay in bottom and sides of the pie pan to cover.  Cut remaining slices in half and and arrange around the top of the pan to make rim.  Fill spaces with ice cream where needed and use the back of a spoon to smooth the "crust".  Freeze the completed shell in a large freezer bag.  Freeze until firm before adding fillings.

Here a recipe for 

Chocolate-Peppermint Pie

1 tablespoon cocoa powder

1/2 cup sugar

1 (4 oz.) pkg chocolate pudding mix

1 teaspoon vanilla

2 cups heavy cream

2 (8") frozen peppermint ice cream shells

Combine cocoa and sugar. Add to pudding mix and prepare as directed on package.  Add vanilla and fold heavy cream into the chocolate pudding mixture.  Pour into the 2 peppermint ice cream shells and freeze until firm.  Makes 2 (8") pies.