Easy Peasy Ice Cream Pie!

It has been a baby-palooza this spring with three magical little girls coming into our life. We went to visit the newest babe born to our dear friends and bonus family. While the baby napped, my bonus sister asked if I would help make an ice cream pie for Father’s Day. Um, yes!
The “Easy Peasy Ice Cream Pie” was simple to put together and will add extra fun and festivity for a special occasion. I asked if I could share the recipe for this version of the pie with the editorial note that you can use any ice cream or cookie that is your favorite for your celebration.
 
Butter Pecan Ice Cream Pie

• 1 bag (17.2 oz) of Keebler Sandies Pecan Shortbread Cookies
• 2 tablespoons butter
• 2 containers (1.5 qt) of Butter Pecan Ice Cream
• 1 bag of glazed pecans
• Large Aluminum Foil Pan

 


​Add the Pecan Sandies and melted butter to a blender or food processor. Hold back about ten cookies for the topping. Pulse the cookies until they blend well with the butter. Place the mixture on the bottom of your foil pan.

The ice cream needs to be soft but not thawed. Add the ice cream to a Kitchen Aid or blender. You will need to do one container at a time. Once you see a creamy consistency, pour the ice cream over your cookie bottom. You will want to push the ice cream over the cookie mix filling in the corners with a spatula.

The last step is adding the remaining cookies and pecans as a topping. You can pulse them in your blender or place them in a bag and use your roller to break the cookies and pecans into smaller pieces. Sprinkle them top, cover the pan and place it in the freezer.
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Tip: Make this pie one day ahead of time to make sure the ice cream has refrozen making it easier to serve.

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