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Easy Ice Cream Pie

This recipe is perfect for summer - no cooking, make ahead, super easy, fast, and perfect after a barbecue or hot day in the sun. It has also proven very popular for summer birthday parties! And it's much less expensive than those pricey ice cream cakes from the store. You can mix up and change the ingredients to suit any taste.

1 pre-made graham cracker pie crust

1 bottle Magic Shell(TM) or other brand of hardening ice cream topping, any flavor
chocolate syrup (optional)
1 carton ice cream, vanilla, chocolate, toffee, or caramel flavors (your choice)
1/2 cup ice cream mix-in toppings, divided (optional)

Put the pie crust in the freezer and set the ice cream out on the counter. After about 5 minutes, take out the crust and squeeze some Magic Shell into the bottom. Tilt the crust around until the bottom and 2/3 of the sides of the crust are covered in a layer of Magic Shell. Place the crust back into the freezer, until the coating has hardened, approximately 1 minute.

Add a one inch thick layer of softened ice cream to the crust, spreading it around until even. Squeeze a thin layer of chocolate syrup on top of the ice cream if desired. Quickly squeeze a layer of Magic Shell on top of the ice cream, shifting the pie as needed to get a semi-solid coat. Add 1/4 cup of the ice cream mix-in toppings if desired. Place pie back in the freezer for about 2 minutes, until toppings have set.

Taking the pie back out of the freezer, add another layer of ice cream , spreading until even with the top of the crust. Add Magic Shell in a decorative layer on top, and other 1/4 cup of mix-in toppings, as desired. Cover and return pie to the freezer for at least 30 minutes. May be made days ahead of time as long as it is well covered and kept in the freezer.

Feel free to play with this recipe - try nuts, fruit, or any ice cream toppings or flavors you like! Once you get the idea, measuring isn't really necessary - follow your instincts! Guaranteed to impress any crowd.

Learn more about this author, Tamara Kelly.
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