 |
 |
 |
|
 |
|
 |
Food
Ice cream pie will sweeten your day By Lisa Boykin Batts | Daily Times Lifestyle Editor I'm fascinated with the idea of a frozen dessert. My mouth waters whenever I see photos of ice cream pies. I've always thought it must be hard to make that pie look so pretty. How in the world would I get ice cream soft enough to scoop into a pie shell? And how would it look and taste once it froze again? I decided to get over my apprehensions and experiment. I had been seeing ice cream pies in some of the food magazines I've received in recent weeks, so I combined some ideas and came up with the recipe I thought would best suit my family -- a banana split ice cream pie. Banana splits are one of my favorite treats. Mama used to celebrate the last day of school by treating me to a banana split at a local drugstore lunch counter. When we go on summer vacation, I try to make a point to eat a banana split to keep the tradition alive. I missed that on our vacation earlier this month and was craving that one-of-a kind taste you get when the sweet syrup of the pineapple and chocolate blend with the melting ice cream. It's heaven to me! We all love the taste of Neapolitan ice cream at my house, and since it offers the three basic banana split flavors -- vanilla, strawberry and chocolate -- I thought it was the perfect choice for the ice cream layer of my pie. I used the extra-serving size graham cracker pie crust for my pie because I wanted plenty of leftovers! I layered thinly sliced bananas over the bottom of the crust and poured almost an entire jar of pineapple topping over the bananas. Next I scooped in softened ice cream, filling the crust right to the top. I smoothed the ice cream with the back of the spoon, covered the pie and placed it in the freezer. A few hours later, the pie was ready to eat. Now comes the fun part! I cut our slices and added to each a layer of whipped topping, drizzled some chocolate sauce on top (I didn't heat it) and sprinkled on some toasted almonds. Oh, and don't forget the cherry on top. The result was absolutely delicious. I hope you'll try this pie. It's really easy and would be a good recipe to try with children this summer. Let them choose their favorite ice cream flavors and toppings. I'm sure the result will be delicious. lisa@wilsontimes.com | 265-7810 ============================================================ Banana Split Ice Cream Pie Graham cracker pie crust (extra servings size) Neapolitan ice cream, softened (doesn't take a whole carton) 1 banana, sliced thin Pineapple ice cream and dessert topping Whipped topping Chocolate syrup Toasted almonds or pecans Maraschino cherries Place sliced bananas in bottom of pie crust. Pour pineapple topping to cover bananas. Scoop in ice cream and level top. Cover and freeze. When you're ready to serve, cut into slices. Top each slice with whipped topping. Drizzle chocolate syrup on top and sprinkle on nuts. Top with a cherry. Can refreeze any remaining pie.
Add Comment:  (All comments must be approved)
View Comments: (0 comments)
|
|||||||||||||||||||||
|
|
|
