No wonder ice cream pies are so popular. They’re super easy to make and amazingly delicious to eat.
Save some time and make it ahead
Got a big week ahead? Try a frozen pie you can go to for a weekday dessert, a snack for drop-in company or even a great birthday cake! Frozen ice cream pies keep for weeks if they are well-covered, so keep them on hand in the freezer. Just let it stand at room temperature for about 10 minutes before you cut it, then cover the leftovers well and freeze.
Three easy steps to an ice cream pie:
Bake it. Bake the crust. Place a Pillsbury refrigerated pie crust in a pie plate and bake as directed for a one-crust pie shell.
Add ice cream. Add softened ice cream to the pie shell. (Add stir-ins if you like. Try some of our ideas below!)
Enjoy it. Freeze and serve–that's it!
Start with the pie crust. Baking the pie shell for an ice cream pie is super easy. Just follow the directions on a Pillsbury refrigerated pie crust package. Or you can use other things for the crust, like crumbled chocolate or sugar cookies.
Add the ice cream pie filling. Keep it super easy by using ice cream as the filling. Or get a little more creative by adding stir-ins to the softened ice cream. Try chocolate chips, caramel, crumbled cookies, pie filling–anything you like!
Top ice cream pie recipes:
Five tips to get you started:
Soften it. Take the pie crust out of the refrigerator to soften before you use it, as directed on the package.
Don't stretch it. Try not to stretch the pie crust when you put it in the pan.
Use glass or dull-metal pie pans. Shiny pans keep refrigerated crusts from getting brown, and dark pans cause too much browning.
Use the size pan called for in a recipe. Refrigerated pie crusts are designed for 8- or 9-inch pie pans and 10-inch tart pans.
Get some more tips. Check out our Six Steps to a Perfect Pie and Special Touches.