Real Recipes From Real Home Cooks ®

apple & ice cream pie

(1 rating)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

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.

(1 rating)
yield 8 serving(s)

Ingredients For apple & ice cream pie

  • CRUST:
  • 10
    graham cracker sheets
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    butter, melted
  • 1 lg
    egg white
  • cooking spray
  • FILLING:
  • 1 Tbsp
    butter
  • 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

How To Make apple & ice cream pie

  • 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.
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