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Ice Cream Parlor Pie

No recipe image available.A fast and tasty peach pie made with very little effort, thanks to convenience foods.

Recipe Ingredients:

1 (9-inch) chocolate, vanilla or graham cracker crumb crust
1 1/2 cups cold half-and-half (light cream) or milk
1 (4-serving size) package instant pudding, any flavor
1 (8-ounce) container non-dairy whipped topping, thawed (3 1/2 cups)

Ice Cream Parlor Variations (see below)

Cooking Directions:

  1. Pour half-and-half into large bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes or until slightly thickened.
  2. Fold whipped topping and Ice Cream Parlor Ingredients into pudding mixture. Spoon into crust.
  3. Freeze pie until firm, about 6 hours or overnight. Remove from freezer. Let stand at room temperature about 10 minutes before serving to soften. Store any leftover pie in freezer.

Makes 8 servings.

Ice Cream Parlor Variations:

  • Chocolate Cookie Pie: Use French vanilla or vanilla flavored pudding mix and a chocolate crumb crust. Fold in 1 cup chopped chocolate sandwich cookies with whipped topping.
  • Nutcracker Pie: Use butter pecan flavor pudding mix and graham cracker crumb crust. Fold in 1 cup chopped mixed nuts with whipped topping.
  • Peppermint Stick Pie: Use French vanilla or vanilla flavor pudding mix and a chocolate crumb crust. Fold in 1/2 cup crushed hard peppermint candies, 1/2 cup miniature semisweet chocolate chips and 2 teaspoons peppermint extract with whipped topping.
  • Rocky Road Pie: Use any chocolate flavor pudding mix and a chocolate crumb crust. Fold in 1/2 cup each miniature semisweet chocolate chips, miniature marshmallows and chopped nuts with whipped topping. Serve with chocolate syrup or sauce, if desired.
  • Strawberry Banana Split Pie: Use French vanilla or vanilla flavor pudding mix, reducing half-and-half to 3/4 cup and adding 3/4 cup puréed strawberries with the half-and-half. Use vanilla crumb crust and line bottom with banana slices. Garnish with whipped topping, maraschino cherries and chopped nuts. Serve with a purée of sweetened strawberries, if desired.
  • Toffee Bar Crunch Pie: Use French vanilla or vanilla flavor pudding mix and graham cracker crumb crust, spreading 1/3 cup butterscotch sauce onto bottom of crust before filling. Fold in 1 cup chopped chocolate-covered English toffee bars (about 6 bars) with whipped topping. Garnish with additional chopped toffee, if desired.