Chocolate-Almond Ice Cream Pie

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

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Servings 8

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( 12 ) Ratings

12 Ratings

5 Stars

4 Stars 31%

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1 Stars

Member Reviews ( 3 )

9273e3a0-1762-4159-a9b1-37b21aa92762

ingredients 5
Prep Time 30 min
Total Time 5 hr 30 min

Ingredients

3: tablespoons butter or margarine, melted

3/4: cup sliced almonds

1/3: cup sugar

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: quart (4 cups) chocolate ice cream, slightly softened

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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.

EXPERT TIPS

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Expert Tips

Substitute your favorite flavor ice cream or a different type of nut. Caramel ice cream and cashews are a tasty combo.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 210mg; 210%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 2g 2% Sugars 23g 23% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;