Ice-Cream Pumpkin Pie
Ingredients
* 18 graham cracker boards
* 1/2 cup (1 stick) unsalted butter, melted
* 2 tablespoons cinnamon sugar
* 1 pint chocolate chip ice cream, softened
* 1 pint vanilla ice cream, softened
* 1 cup solid pack pumpkin
* Chocolate curls for garnish, optional
Directions
Heat oven to 350 degrees F.
In food processor, pulse graham
crackers to form fine crumbs.
Add butter and 1 tablespoon of
the sugar; pulse to moisten
crumbs.
Press into bottom and up sides
of a 9-inch deep-dish pie plate.
Bake at 350 degrees F for 10 minutes.
Remove to a rack; cool completely.
Spread the softened chocolate chip ice
cream over the bottom of the cooled
crust.
Freeze until hardened, about 3 hours.
In a medium-size bowl, mix together
the vanilla ice cream, pumpkin and
remaining tablespoon of cinnamon sugar.
Spread over the top of the frozen
chocolate chip layer.
Freeze 3 hours or overnight.
To serve, garnish with chocolate
curls if desired.
If frozen overnight, let stand
at room temperature for 15 minutes
before serving.
Makes 8 servings.
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