Long before the Crunchy Ice Cream Pie was famous at Michele’s Pies, it was famous in my hometown of Westport, Connecticut. Whenever my mom would make this frozen treat, I was suddenly the most popular kid in the neighborhood! These are a hit at children’s birthday parties, a Fourth of July gathering, or any other warm-weather celebration. Best of all on those hot summer days, there’s no need to turn on the oven. Serve this pie with a dollop of Whipped Cream (page 193) and a drizzle of Hot Fudge Sauce (page 191).
Recipe information
Yield
Makes one 9-inch pie, 6 to 8 slices (level: easy)
Ingredients
Preparation
Step 1
In a medium bowl, mix together the melted butter, brown sugar, cornflakes, pecans, and coconut. Once you have mixed the ingredients together thoroughly, separate the mixture into two equal amounts.
Step 2
Take one half of the crunchy filling and evenly distribute it across the bottom and up the sides of a 9-inch pie plate. There should be no gaps between the crunchy filling and the pie plate. Stir the second half of the crunchy filling into the vanilla ice cream until thoroughly combined. Pour the crunchy ice cream filling into the pie plate.
Step 3
Freeze the pie until you are ready to serve, but for at least 1 hour prior to serving. To serve, garnish each slice with a dollop of whipped cream and a drizzle of hot fudge sauce.
Step 4
Crunchy Ice Cream Pie should be served cold. It can be stored in the freezer for up to 1 week.
