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Scoops of Ice Cream Pie

By: Beverly Gottfried

"Beverly Gottfried's kitchen in Candler, North Carolina is a popular spot when she serves up this deluxe dessert on hot summer days. Garnished with raspberries, each slice features smooth vanilla ice cream piled on a nutty chocolate crust. Eliminate last-minute fuss by preparing and freezing this pretty pie ahead of time."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 pints vanilla ice cream, divided
1 cup chocolate wafer crumbs
1/2 cup chopped almonds
1/4 cup butter or margarine, melted
fresh raspberries
fresh mint

Directions

Soften 1 pint of ice cream. Combine the cookie crumbs, nuts and butter. Press onto the bottom and up the sides of a 9-in. pie plate. Spread with the softened ice cream. Cover and freeze until firm. Scoop remaining ice cream into small balls; pile into crust. Cover and freeze for up to 2 months.
Remove from the freezer 10 minutes before serving. Arrange raspberries between scoops. Garnish with mint if desired.