Individual Ice Cream Pies


Optional Toppings:


  1. Preheat oven to 350°.
  2. Make chocolate graham cracker pie crust or graham cracker pie crust.
  3. Press approximately ½ cup of crust mixture into each of the 4 individual pie tins.
  4. Bake the individual pie crusts for 10 minutes.
  5. Let the crusts cool on a rack for at least 30 minutes. The crusts must be completely cooled before filling with ice cream.
  6. Scoop out 2 cups of ice cream of your choice into a medium-sized bowl.
  7. If you have more than one flavor of ice cream that you would like to use, plan on ½ cup of ice cream per pie tin.
  8. Mix the ice cream with a large spoon or a hand mixer until it is the consistency of a very thick milkshake.
  9. Spoon ½ cup of ice cream into each baked pie crust.
  10. Top with optional toppings.
  11. Cover with wax paper and place in freezer for 20 to 40 minutes, or until the ice cream has firmed up.
  12. Serve.

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