Lunch: Creamsicle Ice Cream Pie
Ingredients
26 c. gingersnap cookies
1/3 tbsp. pecan pieces
5 tbsp. plus 1 tsp (1 ⁄3 cup) butter
Instructions
Coat a 9- to 10-in. pie plate with nonstick spray.
Make Crust: Pulse gingersnaps and nuts in a food processor to make fine crumbs. Add butter and process to blend. Press over bottom and up sides of pie plate. Freeze 30 minutes until firm.
Meanwhile soften sorbet and ice cream until spreadable but not melting.
Spread 1 pt sorbet over bottom of crust. Spoon on ice cream, then spread into an even layer. Top with spoonfuls of remaining sorbet; spread to edges of pie. Freeze at least 4 hours, or wrap airtight and freeze up to 2 weeks.
About 20 minutes before serving: Remove pie from freezer. Beat cream and sugar in a large bowl with mixer on medium-high speed until soft peaks form when beaters are lifted. Spread decoratively on pie; garnish with orange slices and mint.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
