Ice Cream Cone Pie
- SERVES
- 6
- CHILL TIME
- 3 Hr
- COOK TIME
- 10 Min
Remember when you got down to the bottom of your ice cream cone and it was filled with the last of your ice cream and you wished you could start over? Well, that was the best part and so is this. In fact, everyone can enjoy the best part with this creamy, crunchy pie.
What You'll Need
- 12 sugar cones
- 1 cup coarsely chopped toasted pecans
- 1/2 cup chocolate chips
- 5 tablespoon butter
- 1/2 gallon any flavor ice cream, softened
What to Do
- Put the sugar cones in a plastic bag or between sheets of waxed paper and crush into small pieces with a rolling pin. (Do not chop in food processor.) Mix crushed cones and pecans in a medium bowl; set aside.
- Put the chocolate chips and butter in a small heavy saucepan and melt over low heat, stirring occasionally. Pour over the cone mixture, mixing well. Press half of the mixture evenly over the bottom and up the sides of an ungreased 9-inch pie plate. Spread ice cream over mixture. Sprinkle remaining mixture over top of pie, and press down with the back of a spoon.
- Cover and freeze for several hours or until firm. Pie may be kept frozen for up to 1 month.
Notes
The secret to success is softening the ice cream before using it and freezing the final product in a good cold freezer. To soften ice cream, break it up in a mixing bowl and stir with a wooden spoon. Do not let the ice cream reach the melting point.