Recipe: Pumpkin Ice Cream Pie (and 7 crust variations)

PUMPKIN ICE CREAM PIE

1 (18 oz) can pumpkin pie filling
1 quart vanilla ice cream, slightly softened
1 (9-inch) graham cracker crust*

Combine the pumpkin pie filling and ice cream. Fill the graham cracker crust and freeze until firm before serving.

*"If you'd like to have a more interesting crust than the usual graham cracker one (or make your own instead of buying one), then give one of these a try as they all would taste great with this recipe."

Some cooks like to sprinkle the top of the pie filling with crumbs, rather than garnish with whipped cream or a topping; if extra crumbs are required, increase the ingredients by about a fourth. If you own a food processor, use the chopping blade to make fresh crumbs in a flash.

THESE EACH MAKE ONE 9 INCH PIE SHELL:

CHOCOLATE WAFER CRUST:
1 1/2 cups chocolate wafer crumbs (37 -to 39 cookies)
1 to 2 Tbsp sugar
1/4 cup butter or margarine, at room temperature

VANILLA WAFER CRUST:
1 1/2 cups vanilla wafer crumbs (37 to 39 cookies)
1 to 2 Tbsp sugar
1/4 cup butter or margarine, at room temperature

GINGERSNAP CRUST:
1 1/4 cups gingersnap crumbs
1/3 cup butter or margarine, at room temperature

GRAHAM CRACKER CRUST:
1 1/4 cups graham cracker crumbs (about 20 square crackers)
1/4 cup sugar
1/3 cup butter or margarine, at room temperature

CHOCOLATE GRAHAM CRUST:
1 1/2 cups graham cracker crumbs
2 squares (2 ozs) semisweet chocolate, finely grated
1/4 cup sugar
1/3 cup butter or margarine, at room temperature

TOASTED COCONUT CRUST:
1 cup flaked or shredded coconut, toasted
1 cup vanilla wafer crumbs
2 Tbsp sugar
1/3 cup butter or margarine, at room temperature

CRUNCHY NUT CRUST:
1 1/2 cups ground walnuts, pecans, filberts, or blanched almonds
1/4 cup sugar
2 Tbsp butter or margarine, at room temperature

PREPARATION:
You will need Pyrex 9-inch pie plate or any similar container. Butter pie plate generously.

Preheat oven to 350 degrees F.

Combine dry ingredients for chosen pie crust in a bowl. Add butter; blend gently but thoroughly. Spoon mixture into pie plate. Using the back of spoon-and your fingers, press mixture firmly over bottom and side of plate, but not over rim.

Bake for 8-10 minutes. Cool completely before filling.

Makes one 9 inch pie
Source: Down Home Cooking at eons