Friday, December 28, 2007

Almond and Pistachio Ice Cream Pie

I've had enough of my holiday baking, and these simple almond & pistachio ice-cream pies are perfect for a stress-free dessert craving! I came across these mini-pie-crusts in Safeway, and they were so cute, I simply had to pick them up. And though I initially intended to make fruit tarts, once I got home and saw a bag of pistachios gawking out of my kitchen cabinets, my plans had changed. I craved for some nuts and ice cream, so naturally, I decided to go for these no-maintenance, extremely simple yet delicious Ice Cream Pie topped with almonds, pistachios and chocolate sauce.

The best thing about these pies is that they can be made a few hours before serving time, and there are a hundred ways to improvise them to suit your tastebuds. Just follow my recipe or substitute it with flavors you like.

Ingredients
Mini pie-shells
A can of almond and coffee ice cream (pistachio or vanilla would be great too)
whole and sliced almonds - for garnish
chopped fresh pistachios - unsalted, for garnish
Hersheys chocolate sauce

Method
Take 6 scoops of ice cream and microwave it for 5-7 seconds. Take the mini pie-shells and fill them almost upto the brim with the semi-solid ice cream mixture. Line the edge of the pie shells with chocolate sauce, then put the shells in the freezer for at least 3-4 hours.

When you are ready to serve these, garnish with almonds and chopped pistachios. You can get as artistic as you want. I think some fresh red raspberries would also add a lovely color to the pie. Do not forget to remove the shell covers/wraps before serving!

These mini ice cream pies are perfect for small-scale entertaining! They look cute, are ready in no time, and are scrumptious to eat!

Related Recipes:
Bourbon Pecan Pie
Fig (Anjeer) Ice Cream
Apple & Pecan Cobbler

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