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Ice Cream Pie Cups

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  • Prep 15 min
  • Total 60 min
  • Ingredients 6
  • Servings 8
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Transform Pillsbury™ Pie Crust into the perfect edible cups for your next ice cream social! Make these your own by using different flavors of ice cream, dipping the chocolate-coated mini pies in nuts or crushed cookies instead of sprinkles or drizzling with different flavored syrups like caramel or butterscotch. Make s’mores cups with crushed graham crackers on top of the chocolate coating and mini marshmallows or marshmallow creme in the cups with chocolate-flavor syrup on top. Or make banana split-inspired cups with diced banana in the bottoms of cups topped with Neapolitan ice cream, chopped nuts and cherries on top.
Updated May 24, 2023

Ingredients

Steps

  • 1
    Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Using 3 1/2-inch round cookie cutter, cut out rounds. Gather up any scraps; reroll with rolling pin and cut out more rounds to make a total of 8. Press each crust round into ungreased regular-size muffin cup.
  • 2
    Bake 9 to 11 minutes or until crusts are golden brown. Cool completely in pan, about 15 minutes. With knife, loosen edges; remove pie cups from muffin cups.
  • 3
    Meanwhile, place sprinkles in small bowl. In small microwavable bowl, microwave chocolate chips and oil uncovered on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Dip tops of pie cups into melted chocolate, then immediately dip into sprinkles; turn right-side-up. Let stand 15 minutes for chocolate mixture to set.
  • 4
    Scoop 1-ounce portions of ice cream into each pie cup. Drizzle pie cups with chocolate-flavor syrup.

Tips from the Pillsbury Kitchens

  • tip 1
    No rolling pin? No problem! In a pinch, you can use a wine bottle or olive oil bottle instead. Place parchment paper or waxed paper on top of the dough to keep it clean.
  • tip 2
    For easy scooping, purchase a portion scoop or “disher.” These scoops are assigned numbers (#30 for this recipe) which equal the number of scoops in a quart (32 ounces) of the mixture. Besides scooping ice cream, these tools are great for scooping cookie dough into even portions so all of your cookies are the same size, or making perfect dollops of whipped cream, sour cream or guacamole to top off all your favorite foods.
  • tip 3
    Using ungreased muffin cups helps the dough cling to the pan and makes it easier to press the dough into the proper shape. If you grease the cups, the dough will slide around as you try to shape it. There is enough fat in the dough to prevent it from sticking once they’re baked.
  • tip 4
    Leftover dipping chocolate can be stored in a covered container in the refrigerator for up to 4 days. Reheat in the microwave on medium power (50%) in 30-second intervals, stirring frequently, until melted. Drizzle over ice cream or other desserts, or use as a dip for cut fruit. However, if any little pieces of pie crust or topping fall into the chocolate during dipping, it’s best to dispose of it.

Nutrition Information

180 Calories, 10g Total Fat, 1g Protein, 21g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
115mg
5%
Potassium
70mg
2%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
11g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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