Tuesday, November 9, 2010

[CHRISTMAS-RECIPE] Ice-Cream Pumpkin Pie

Ice-Cream Pumpkin Pie

Ingredients

* 18 graham cracker boards
* 1/2 cup (1 stick) unsalted butter, melted
* 2 tablespoons cinnamon sugar
* 1 pint chocolate chip ice cream, softened
* 1 pint vanilla ice cream, softened
* 1 cup solid pack pumpkin
* Chocolate curls for garnish, optional

Directions

Heat oven to 350 degrees F.

In food processor, pulse graham
crackers to form fine crumbs.

Add butter and 1 tablespoon of
the sugar; pulse to moisten
crumbs.

Press into bottom and up sides
of a 9-inch deep-dish pie plate.

Bake at 350 degrees F for 10 minutes.

Remove to a rack; cool completely.

Spread the softened chocolate chip ice
cream over the bottom of the cooled
crust.

Freeze until hardened, about 3 hours.

In a medium-size bowl, mix together
the vanilla ice cream, pumpkin and
remaining tablespoon of cinnamon sugar.

Spread over the top of the frozen
chocolate chip layer.

Freeze 3 hours or overnight.

To serve, garnish with chocolate
curls if desired.

If frozen overnight, let stand
at room temperature for 15 minutes
before serving.

Makes 8 servings.

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