ISO Ice Cream Pie Recipes

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Executive Chef
Jun 3, 2004
Banana Split Ice Cream Pie

1 (9-inch) prepared chocolate cookie crumb crust
2 bananas, sliced
2 cups vanilla ice cream, softened
2 cups strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, well drained
1 cup heavy whipping cream
1/4 cup chopped walnuts
1/4 cup maraschino cherries (optional)

Arrange sliced bananas over bottom of crust. Spread vanilla ice cream in an even layer over bananas. Spread strawberry ice cream in an even layer over the vanilla ice cream. Top with drained pineapple.

Whip the cream until stiff peaks form; spread over top. Sprinkle with nuts. Place pie in freezer for 4 hours or until firm.

Garnish with cherries, if desired.

Makes 8 servings.

PA Baker

Master Chef
Sep 1, 2004
USA, Pennsylvania
Erik, my mom makes these a lot. She uses the pre-made cookie crusts you can get in the baking aisle rather than making her own, but she's done all sorts of combinations. She usually uses the oreo, chocolate wafer or shortbread crusts, spreads a layer of icecream topping on the crust (fudge, strawberry, caramel, etc), chills that , then adds softened ice cream. Then she'll top with additional topping and freeze. Like I said, the sky's the limit with flavor combos, but some of my favorites are:

Butter crust:
caramel and prailine pecan ice cream or butter pecan
strawberry topping and strawberry cheesecake ice cream
pineapple topping and coconut or tropical fruit flavored sorbet or ice cream

Chocolate crusts:
cookies and cream ice cream and hot fudge
chocolate brownie ice cream and peanut butter topping
chocolate chip cookie dough ice cream and hot fudge
mint chocolate chip ice cream and hot fudge (this is really good in the oreo crust!)


Executive Chef
Jun 3, 2004
Butter Pecan Ice Cream Pie

1 cup crushed graham crackers
1 cup crushed soda crackers
1/2 cup (1 stick) butter or margarine, melted

1 1/3 cups milk
1 large box instant vanilla or French vanilla pudding
1 quart butter pecan ice cream, softened

Cool Whip
1 cup pecan pieces

Mix crust ingredients and pat into bottom and up sides of two 9-inch pie tins or the bottom only if using a 13 x 9-inch pan. Bake for 8 minutes at 350°F. Cool.

Mix Filling ingredients until smooth using electric mixer. Pour into cooled crust. Put into freezer until firm.

Remove from freezer and cover with a thin layer of Cool Whip and the pecan pieces. Return to freezer. Cover if you will not be using it immediately.

Makes 2 (9-inch) pies or 1 (13 x 9-inch) cake pan.


Executive Chef
Jun 3, 2004
Almond Bar Ice Cream Pie

7 Hershey almond candy bars
18 large marshmallows
1/4 cup milk
1/2 pint whipping cream
Graham cracker crust
2/3 to 1 quart vanilla ice cream

In double boiler melt Hershey bars and marshmallows in milk. Let cool completely.

Whip whipping cream and add to the Hershey mixture. Pour into graham cracker crust and place in freezer until set.

Soften enough vanilla ice cream, 2/3 to 1 quart, and spread on the pie. Store in freezer until ready to serve.


Master Chef
Aug 25, 2004
Columbia, SouthCarolina
Erik, this is my all time favorite ice cream pie!

Nut Butter Pie
12oz. chocolate wafer crumbs(you can use Oreo's with the filling scraped out)
1/4C butter, melted
1/4C sugar

Preheat oven to 350F. Lightly grease 9 inch springform pan. Mix wafer crumbs, sugar, & butter in a medium bowl. Press into bottom & up sides of pan. Bake 5 minutes; cool.

1/2gal. vanilla ice cream, softened(mom always uses Bryer's but any really good vanilla ice cream will work)
2C. creamy peanut butter
1C. clover honey
1C chopped, toasted cashews(unsalted)

Mix ice cream, peanut butter, honey, & cashews in large bowl. Spoon into prepared crust. Freeze at least 2 days. Place pie in shallow pan of hot water for 10 seconds. Remove pie from pan.

2C chocolate fudge sauce, heated
2C whipped cream

Top each slice with fudge sauce & whipped cream. A small slice goes a long way!!
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