Ice Cream Pie ... Flashback Friday

Ice Cream Pie

Birthdays at our house were celebrated with the celebrant choosing the dinner menu and inviting one guest for dinner who was not allowed to bring a gift. Their friendship was the gift. Don did not like cake and did a good job convincing our four children that ice cream was a better choice. I enjoyed that too because this is such an easy dessert to put together.  Our favorite for a Birthday but with Butter Pecan Ice Cream.

Crunch Crust

Ingredients:

1/2 cup butter, room temp.

1/4 cup brown sugar

1 cup flour, unsifted

1/2 cup nuts and or coconut

1/2 teaspoon vanilla

1/2 gallon ice cream, flavor of choice

Directions:

Heat oven to 400 degrees.

Mix the crust ingredients together just until combined. Spread in a 13 x 9 1/2" loaf pan. Bake for approximately 15 minutes, only until it is golden. The color turns quickly so watch carefully.

When golden remove from oven and stir with a spoon. Press all but a small amount (used for topping) into a pie plate to form a crust while it is still hot. The amount reserved for topping should be stirred to resemble "crumbles". Allow the "crust" to cool completely. Fill with softened 
ice cream, the flavor of choice. Top with the "crumbles" and place in freezer until ready to serve.

To soften ice cream to use easily for filling, place in refrigerator for half hour.