Recipe: Crunch-Crust Ice Cream Pie (Rice Krispies crust, freeze-ahead, 1970's)
Desserts - Pies and TartsCRUNCH-CRUST PIE
"Mint ice cream and chocolate layered in a luscious crust."
1 (6 ounce) package (1 cup) semisweet chocolate pieces
3 tablespoons butter or margarine
2 cups crisp rice cereal
1 quart green mint ice cream, slightly softened
1 (1 ounce) square unsweetened chocolate, shaved
In top of double boiler, combine chocolate and butter; melt over hot water, stirring to blend. Add rice cereal; mix well. Press into unbuttered 9 inch pie plate; chill until firm.
To serve, let crust stand at room temperature 5 minutes; fill with alternating layers of ice cream and shaved chocolate. Serve immediately.
TO FREEZE AHEAD:
If you like, freeze filled pie. Let stand at room temperature 10 to 15 minutes before serving.
From: Mary and Carmen's Recipe Collection at Recipelink.com
Source: Magazine recipe clipping, Better Homes and Gardens, 1970's
"Mint ice cream and chocolate layered in a luscious crust."
1 (6 ounce) package (1 cup) semisweet chocolate pieces
3 tablespoons butter or margarine
2 cups crisp rice cereal
1 quart green mint ice cream, slightly softened
1 (1 ounce) square unsweetened chocolate, shaved
In top of double boiler, combine chocolate and butter; melt over hot water, stirring to blend. Add rice cereal; mix well. Press into unbuttered 9 inch pie plate; chill until firm.
To serve, let crust stand at room temperature 5 minutes; fill with alternating layers of ice cream and shaved chocolate. Serve immediately.
TO FREEZE AHEAD:
If you like, freeze filled pie. Let stand at room temperature 10 to 15 minutes before serving.
From: Mary and Carmen's Recipe Collection at Recipelink.com
Source: Magazine recipe clipping, Better Homes and Gardens, 1970's
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