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Chocolate-Almond Ice Cream Pie

Chocolate-Almond Ice Cream Pie
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Just four ingredients fill an easy Pillsbury® unroll-and-bake pie crust in a rich, chocolaty frozen dessert.

Prep Time:
Total Time:
Makes:
8 servings
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INGREDIENTS
3tablespoons butter or margarine, melted
3/4cup sliced almonds
1/3cup sugar
1Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1quart (4 cups) chocolate ice cream, slightly softened
DIRECTIONS
1.Heat oven to 400°F. In small bowl, mix melted butter, almonds and sugar. Spoon 1/3 of mixture into shallow baking pan; spread evenly. Bake 5 to 7 minutes, stirring once, until toasted. Set aside to cool, stirring once.
2.Meanwhile, place pie crust in ungreased 9-inch glass pie plate; press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. DO NOT PRICK CRUST. Spoon remaining 2/3 of almond mixture into bottom and up side of crust; press against crust.
3.Bake 12 to 14 minutes or until golden brown. Cool completely, about 1 hour.
4.Spoon ice cream into cooled baked crust. Sprinkle cooled almond mixture over ice cream. Freeze uncovered until firm, about 4 hours. Let pie stand at room temperature 10 minutes before cutting. Pie can be stored in freezer up to 1 week.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

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