SPUMONI PIE
"Any and all ice creams and or sherbets may be used or substituted."
FOR THE CRUST:
1 1/2 cups graham cracker crumbs
1/3 cup soft margarine or butter
1/4 cup sugar
FOR THE PIE:
pistachio ice cream or lime ice or sherbet
strawberry ice cream
chocolate ice cream
vanilla ice cream
1/2 cup light or dark rum
1/2 cup heavy (whipping) cream, whipped
Shaved chocolate or pistachio nuts (for garnish)
TO MAKE THE CRUST:
Mix crumbs, butter and sugar; pour into 9-inch pie plate. Press mixture firmly against bottom and sides of pan.
Bake at 375 degrees F for 8 minutes; cool.
TO MAKE THE PIE:
Scoop ice cream with large spoon or scooper. Press into crumb shell, alternating colors to give variegated effect when sliced into wedges. Build up to 3 inches. Lace liberally with rum, which trickles into air spaces. Cover top with whipped cream and decorate with unsweetened shaved chocolate or pistachio nuts. Freeze until firm before serving.
Makes 6-8 servings
Source: Recipes On Parade: Desserts, 1968
"Any and all ice creams and or sherbets may be used or substituted."
FOR THE CRUST:
1 1/2 cups graham cracker crumbs
1/3 cup soft margarine or butter
1/4 cup sugar
FOR THE PIE:
pistachio ice cream or lime ice or sherbet
strawberry ice cream
chocolate ice cream
vanilla ice cream
1/2 cup light or dark rum
1/2 cup heavy (whipping) cream, whipped
Shaved chocolate or pistachio nuts (for garnish)
TO MAKE THE CRUST:
Mix crumbs, butter and sugar; pour into 9-inch pie plate. Press mixture firmly against bottom and sides of pan.
Bake at 375 degrees F for 8 minutes; cool.
TO MAKE THE PIE:
Scoop ice cream with large spoon or scooper. Press into crumb shell, alternating colors to give variegated effect when sliced into wedges. Build up to 3 inches. Lace liberally with rum, which trickles into air spaces. Cover top with whipped cream and decorate with unsweetened shaved chocolate or pistachio nuts. Freeze until firm before serving.
Makes 6-8 servings
Source: Recipes On Parade: Desserts, 1968
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