Kimmi Knippel (Sweet_Memories) Recipe

Apple & Ice Cream Pie

By Kimmi Knippel (Sweet_Memories) KimmiK


A new twist on an old favorite! Similar to apple pie a la mode, this frozen dessert has an easy-to-make graham cracker crust. Layer the apple filling with vanilla frozen yogurt spiced with cinnamon, caramel syrup & chopped pecans.


Recipe Rating:
 1 Rating
Serves:
8

Ingredients

CRUST:
10
graham cracker sheets
2 Tbsp
brown sugar
2 Tbsp
butter, melted
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1 large
egg white
cooking spray
FILLING:
1 Tbsp
butter
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2 lb
granny smith apples, thinly sliced
3/4 c
water
1 Tbsp
brown sugar
1 1/4 tsp
cinnamon, ground, divided
1/4 tsp
nutmeg, ground
4 c
frozen vanilla yogurt or ice cream, softened
6 Tbsp
caramel ice cream topping, divided
1
graham cracker sheet, crumbled
1 Tbsp
pecans, chopped, toasted
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Directions Step-By-Step

1
Preheat oven to 350 degrees F.
2
CRUST: Place crackers in a food processor; process until fine crumbs form. Add 2 Tbsp sugar, 2 Tbsp melted butter & egg white; pulse 8 times or until moist. Press crumb mixture into a 9" pie plate coated with cooking spray. Bake for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.
3
FILLING: Melt 1 Tbsp butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat & simmer 15 minutes. Stir in 1 Tbsp brown sugar, 1/4 tsp cinnamon & nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover & chill 2 hours.
4
Place frozen yogurt in a chilled bowl. Stir in 1 tsp cinnamon and 3/4 C apple mixture. Cover & chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 C caramel topping. Cover & freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs & pecans. Drizzle with 2 Tbsp caramel topping. Freeze overnight or until solid.

Place pie in the refrigerator for 30 minutes before serving.