Friday Foodie - Heavenly Ice Cream Pie

Heeee! I’m so excited. “Why?” you inquire? I thought you’d never ask. Today is an extra special Friday Foodie. My bloggy friend, Bridget, who writes the cute-as-a-bug and equally delicious cookie (and occasionally some other food stuff) blog over at Bake at 350 is hosting a new fun carnival/event on her blog: Flavor-of the-Month.

She will choose a new theme each month and anyone with a blog who wants to participate will bake whatever type of food she has chosen for the month, post it on their own blog and then link back to Bridget’s blog. That way you can check all the blogs that are participating and get all kinds of new, delicious recipes.

The first theme Bridget has chosen is Pie! Yum.

It took me about 5 seconds to decide whether or not I’d participate and about 60 seconds to decide which pie I’d be making to contribute.

It’s called Heavenly Ice Cream Pie. And no, I didn’t pick it because of the name. I actually didn’t even remember the name it had been so long since I’d made it. (So many recipes, so little time.) But it really is as good as the name indicates. The possible ice cream combinations are endless and thinking about it makes my mouth water.

So please link back to the Flavor of the Month post at Bake at 350 and check out all the other delicious pie recipes. And while you’re there, you have to scroll down and see the cute little flip flop cookies that Bridget made in honor of summer. She’s a whiz with a cookie cutter and royal icing.

Heavenly Ice Cream Pie

1 baked pie crust
1 12-oz. jar chocolate fudge topping
1 pint each vanilla, chocolate and coffee ice cream
whipped cream

Cashew Crunch
6 tablespoons uncooked quick oats
2 tablespoons flour
2 tablespoons packed light brown sugar
½ cup unsalted or lightly salted cashew nuts
2 tablespoons butter, melted

1. Heat oven to 350 degrees. Mix Cashew Crunch ingredients in a bowl and then transfer to a cookie sheet. Spread evenly and bake 10 minutes or until golden. Cool in pan.

2. Spread ¾ cup of the chocolate fudge topping over bottom and up sides of pie crust. Sprinkle with half of the Cashew Crunch mixture.

3. Top with the ice cream, adding it by the heaping tablespoonful and alternating flavors to achieve a marble effect. Pack down the ice cream as you go. When the crust is filled, press down on ice cream with a spatula to get rid of any air pockets. Cover with plastic and freeze at least 4 hours or until firm.



4. Just before serving, warm remaining fudge and top each slice of pie with whipped cream, a sprinkle of the remaining Cashew Crunch and drizzle with the hot fudge.

Yep, if you're going to take a picture of an ice cream pie in July in Arizona, ya gotta hurry.