Ice Cream Pie with Chocolate Cornflake Crust

It's hot.

Really hot.

My current mindset is this: if it's not refrigerated or frozen, I'm not interested in eating it. 

This ice cream pie perfectly fits my demands.

One of the places my hometown friends and I frequented in Fredericksburg, Texas was The Peach Tree Tea Room. The list of yummy things to indulge in was long and enticing, but our favorite thing to share was this ice cream pie. The only tricky part was trying to gracefully cut into the hard chocolate-coated-cornflake crust without having the pie catapult across the room. 

(This recipe was featured in  Heather Spriggs Thompson's premiere issue of her online magazine, "Gatherings."  Treat yourself to a visual feast and hop on over...)

To make this summery treat, we'll start with the crust. 

Melt chocolate, butter and brown sugar together.  

Then pour the mixture over the cornflakes.   

Stir well. 

The sound of the cornflakes being mixed with the chocolate is very relaxing. 

 I expect to hear it on a soundtrack the next time I go in for a massage.

Press the mixture into a pie dish. 

And pop it into the freezer until it has hardened.  

Then fill the hardened crust with softened ice cream.

If you are in Texas, you may be arrested if you don't use Blue Bell Ice Cream.  

Just warning you. 

Vanilla ice cream is always yummy, 

but so are these flavors: coffee, chocolate, or Tin Roof (a Blue Bell flavor) .

Spread the ice cream over the crust. 

And pop it in the freezer until it's firm (20-30 minutes).

The crust is rock-a-licious.  

"Rock-a-licious":  an adjective that pairs well with your finest china.  

Ice Cream Pie
6-8 Servings

7 tablespoons melted butter
1/4 cup brown sugar
2 ounces unsweetened baking chocolate
1/2 cup semi-sweet chocolate chips
3 cups corn flakes
1/3 cup finely chopped walnuts or pecans (optional)
1 1/2 quart ice cream (vanilla, coffee, or chocolate flavors)

In medium saucepan, melt butter, brown sugar, unsweetened chocolate, and chocolate chips over low heat.  Stir constantly until thoroughly mixed and sugar is dissolved.

In large bowl, place cornflakes and nuts.  Pour warm chocolate mixture over the corn flakes, gently stirring until flakes are THOROUGHLY coated.

Spray 9" pie plate with vegetable coating.  Gently press coated flakes into pie plate.  Place in freezer until firm.

Fill frozen chocolate shell with slightly softened ice cream.  Freeze until firm.  Top with fudge sauce, praline sauce, berries, or sliced fruit.

Here's the happy printable.

Recipe from:  The Peach Tree Tea Room Cookbook

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