Chocolate-Almond Ice Cream Pie

  3 reviews
  • 30 min prep time
  • 5 hr 30 min total time
  • 5 ingredients
  • 8 servings


tablespoons butter or margarine, melted
cup sliced almonds
cup sugar
box Pillsbury™ refrigerated pie crusts, softened as directed on box
quart (4 cups) chocolate ice cream, slightly softened


  1. 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. 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. 3 Bake 12 to 14 minutes or until golden brown. Cool completely, about 1 hour.
  4. 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.




Nutrition Information

Recipe Step Photos

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