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Pixies Ice Cream Pie
Prep Time
30 Minutes
Cook Time
Total Time
2.5 Hours (1-2 hours to chill)
Serves
12 Servings
Made with
Milk Chocolate Pixies - Signature Wrap
Ingredients
- 17 Fannie May Pixies
- 9 graham crackers (1 pack)
- 2 tablespoons butter; melted
- 1.5 quarts of vanilla ice cream
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
- (optional) caramel sauce for drizzle
Equipment
- Food processor
- 9” pie plate
- Spatula
- Mixing bowl
- Electric mixer
Directions
FOR CRUST
- Chop 5 of the Fannie May Pixies.
- Place in food processor with graham crackers and pulse until a coarse texture. Add the butter and pulse to incorporate.
- Pour the crumb mixture into a 9” pie plate.
- Push the crumbs in place with your hands to make an even crust up the sides and along the bottom
- Put the pie plate in the refrigerator along with the ice cream; mixing bowl; mixer paddle; and the remaining Fannie May Pixies.
FOR FILLING
- Let the ice cream soften for about 1 hour.
- Remove the Fannie May Pixies from the fridge and chop roughly.
- Put the ice cream and Fannie May Pixies into the mixing bowl with the paddle and mix to combine. Put the pie plate in the refrigerator along with the ice cream; the mixing bowl; mixer paddle; and the remaining Fannie May Pixies.
- Put the contents into the pie plate and smooth with a rubber spatula.
- Place in freezer for 45-60 minutes
FOR TOPPING
- Combine the cream; sugar; and vanilla in a mixing bowl.
- Whip the cream to soft peaks.
- Put the cream in a pastry bag and pipe rosettes around the pie.
- Decorate with the half Pixies. Optional to drizzle caramel sauce