Frozen Pie Recipes

Chocolate Bar Pie

This recipe was found in the Better Homes and Gardens New Cookbook—75^th Anniversary Edition

Ingredients:

FILLING
6	1- to 1 1/2 –ounce bars milk chocolate with almonds, chopped
15	Large marshmallows or 1 ½ cups tiny marshmallows
½ cup	Milk
1 cup	Whipping cream
½ tsp	Vanilla
CRUST
1 ½ cups	Coarsely ground walnuts
3 Tbsp	Melted butter or margarine
2 Tbsp	Sugar
TOPPING
optional	Whipped cream
optional	Coarsely chopped milk chocolate bars with almonds

Directions:

1.  Chill a large mixing bowl and beaters.  Meanwhile, for filling, in a medium saucepan combine the 6 chopped chocolate bars, the marshmallows, and milk.  Cook and stir over medium-low heat until chocolate is melted.  Remove from heat.  Let the chocolate mixture stand until cooled to room temperature.

2.  In a medium bowl combine 1 ½ cups coarsely ground walnuts, 3 tablespoons melted butter, and 2 tablespoons sugar.  Press onto the bottom and sides of a 9-inch pie plate.  Bake in 325°F oven about 10 minutes or until edge is golden brown.  Cool on a wire rack.

3.  In the chilled mixing bowl beat the 1 cup cream and the vanilla with an electric mixer on medium speed until soft peaks form.  Fold whipped cream mixture into cooled chocolate mixture.  Spoon chocolate mixture into crust.  Freeze about 5 hours or until firm.

4.  To serve, remove from the freezer and let stand about 10 minutes before cutting into wedges.*  If desired, garnish with additional whipped cream and chopped chocolate bars.

*TIP: For easier serving, set the pie on a warm, damp towel for a few minutes.

Easy Grasshopper Ice Cream Pie

This recipe was found at Tasteofhome.com

Ingredients:

4 cups	Mint chocolate chip ice cream, softened
1	Chocolate crumb crust (8 inches)
5	Oreo cookies, chopped
1/3 cup	Chocolate-covered peppermint candies
	Chocolate hard-shell ice cream topping

Directions:

1.  Spread ice cream into crust. 

2.  Sprinkle with cookies and candies; drizzle with ice cream topping.

3.  Freeze until firm.

4.  Remove from the freezer 15 minutes before serving.

Lemon Sorbet Pie with Toasted Almonds and Fresh Berries

This recipe was found in Robin Robertson’s Quick-Fix Vegetarian cookbook.

Ingredients:

1 ½ cups	Vanilla cookie crumbs (about 20 small cookies)
3 Tblsp	Nonhydrogenated margarine, melted
1 quart	Lemon sorbet, softened
1 cup	Sliced almonds, toasted
2 cups	Fresh strawberries, raspberries, or blueberries

Directions:

1.  Lightly coat a 9-inch springform pan with nonstick cooking spray.  Place the cookie crumbs and melted margarine in the prepared pan and mix to moisten the crumbs.  Press the crumb mixture into the bottom and up the sides of the pan.  Set aside.

2.  In a bowl, stir the softened sorbet until smooth.  Spoon into prepared crust, spreading with a rubber spatula to flatten the top.  Freeze for several hours or overnight.

3.  When ready to serve, carefully remove the sides from the pan and top the pie with the toasted almonds.  If serving whole, place on a platter and surround with the fresh berries.  If plating individually, cut the pie and place the pieces on dessert plates.  Arrange a large spoonful of the fruit decoratively next to each slice of pie.

Nutter Butter Frozen Peanut Butter Pie

This recipe was found in the 2003 A Taste of Kansas City: Then and Now Cookbook.

Ingredients:

CRUST
24	Nutter Butter sandwich cookies
5 Tbsp	Butter or margarine, melted
FILLING
1 (8oz)	Package of cream cheese
1 cup	Creamy peanut butter
¾ cup	Sugar
1 Tbsp	Vanilla
1 (8oz)	Tub whipped topping, thawed
1/3 cup	Margarine or butter, softened

Directions:

1.  Crush cookies in a plastic bag with a rolling pin or in food processor.  Mix with butter.  Press onto bottom and sides of pie pan.

2.  Mix cream cheese, peanut butter, sugar, and vanilla with electric mixer on medium speed.  Gently fold in 1 ½ cups whipped topping.  Spoon into crust.  Freeze 4 hour or over night until firm. 

3.  Let stand ½ hour or until pie can be easily cut.  Garnish with remaining whipped topping.  Pie holds well in the freezer.

*Tips: (1)Crushed cookies can also be used as garnish.  Drizzle plates with chocolate syrup before serving. (2) Use low-fat cream cheese, reduced-fat peanut butter, and light whipped topping to reduce calories.

Peppermint Ice Cream Pie

This recipe was found in a coupon insert in a Sunday newspaper.

Ingredients:

CRUST
20	Chocolate sandwich cookies, finely crushed
2 Tbsp.	Butter, melted
FILLING
1 carton	Peppermint ice cream
8 oz.	Frozen whipped topping, thawed
TOPPING
	Small candy canes (optional)
	Chocolate syrup or hot fudge sauce (optional)

Directions:

1.  Combine cookie crumbs and butter in large bowl.  Press crumb mixture onto bottom and side of 9-inch pie plate.  Freeze for about 15 minutes or until firm.  Place ice cream in refrigerator for 15 minutes to soften.

2.  Spread softened ice cream evenly into frozen crust.  Pipe or spoon whipped topping around border of pie.  Arrange candy canes on top of pie.  Freeze for several hours or until firm.

3.  To serve, cut pie into 8 wedges.  Place on dessert plates and drizzle with chocolate syrup.