Luscious Pumpkin Ice Cream Pie

Directions

1. In a blender or food processor, blend the vanilla wafer cookies and walnuts into fine crumbs. Transfer to a 9 inch pie pan. Mix in the butter and maple syrup. Using a fork, press firmly and evenly onto the bottom and sides of the pie pan to create a crust. Chill 10 minutes in the freezer.
2. In a large bowl, blend the vanilla ice cream, pumpkin and pumpkin pie spice. Spoon into the pie crust. Smooth top with a spatula. Chill 1 hour in the freezer, or until firm.
3. Before serving pie, place the heavy cream and granulated sugar in a small bowl. Mix with an electric mixer on high speed until peaks form. Spoon into a pastry bag with a star tip and pipe around the edge of the pie.
4. In a small saucepan over low heat, melt shortening and chocolate chips, stirring occasionally, until smooth. Transfer to a small plastic container and chill in the freezer 30 minutes, or until firm.
5. Remove chocolate from container. Using a vegetable peeler or cheese slicer, scrape the chocolate to form small curls. Use the curls to decorate the pie

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Reviews (8)

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10

WMORALES

Sep. 11, 2003

"I tried out this recipe on 20 of my friends and they all loved it! It took me minutes to make; I doubled the recipe and prepared it in oversized shallow glass bowl. What a stunning presentation. Wh..." See moreat a hit!"

9

SKR60

Dec. 1, 2003

"Huge hit on Thanksgiving. Thanks for the recipe...." See more"

6

BARBIE0492

Nov. 5, 2003

"This was good. Not as good as I thought it would be. Family thought it was ok...." See more"