Chocolate Pudding Ice Cream Pie
Ingredients
- For the pies:
- 1-⅓ cups vanilla ice cream melted (I used my favorite: Blue Bell Homemade Vanilla Ice Cream)
- 1 package instant chocolate pudding mix 3.4 ounces
- 6 mini graham cracker pie crusts
- Blueberries and raspberries optional
- Whipped cream optional
- For decoration: optional
- 1 ready-to-fill pie crust thawed, 9-in
- 1 large egg slightly beaten
- Sanding or coarse crystal sugar
Instructions
- In a large bowl, whisk melted ice cream and pudding mix for 2 minutes. Pour into graham cracker crusts.
- Freeze chocolate pudding ice cream pies for at least 8 hours or until firm. Garnish top of the mini pies with berries and whipped cream if desired -- and serve!!! ; or decorate according to the instructions below.
- To decorate pies (optional): Roll out thawed pie crust over a floured surface. With a pastry wheel or sharp knife, cut about several ¼-in.-wide strips (about 3 for each mini pie). The length of the stripes will be about 3 inches long. With a cookie cutter, cut 2 mini stars for each pie from remainder of the crust.
- Brush strips and stars with beaten egg; sprinkle with sanding sugar.
- Preheat oven to 400°F. Line one or more baking sheet with parchment paper. Arrange stripes and stars on the baking sheet (s) and bake for about 8 minutes or until pastry is lightly golden brown. Place on wire rack and cool completely. Decorate top of the frozen chocolate pudding ice cream pies with both the berries and pastry. Serve immediately!
Nutrition
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