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Frozen: No-Bake Apple Ice Cream Pie

Source of Recipe

Rocky Mountain., CO Newspaper


Recipe Introduction

This unusual recipe from Apple Pie Perfect calls for Smucker's Dulce de Leche, which comes in a 12-ounce jar either as a caramel-flavored "topping" for ice cream or as a thicker "spread." It's the former you want, or use a caramel topping in a squeeze bottle, as I did. Several brands are available. Also, after cooking the apples, I drained off a little of the liquid rather than pour it into the pastry shell.

List of Ingredients

1 large store-bought graham cracker crust
2 tablespoons unsalted butter
3 Golden Delicious apples, peeled, cored and cut into 1-inch cubes
¼ cup confectioners' sugar, sifted
1 ½ tablespoons fresh lemon juice
1 (12-ounce) jar Dulce de Leche caramel topping
1 quart vanilla ice cream
½ cup chopped walnuts or pecans, toasted




Recipe

Read the package directions on the graham cracker crust and prebake if necessary. You can, of course, use your favorite homemade crust recipe, pressed into a 9-inch pie pan and prebaked. In either case, let the crust cool on a cooling rack while you prepare the apples.

Melt the butter in a large, nonreactive skillet or saute pan. Add the apples and cook, stirring over medium heat until they're just about tender, 5 to 6 minutes. Stir in the confectioners' sugar and lemon juice, cook for another minute or so and remove from the heat. Scrape the apples and their juice onto a large plate and let cool.

When the apples are almost cool, scrape them and their juice into the pie shell, spreading them evenly in the crust.

Without measuring - that's the fun part, not measuring - slowly pour a little less than half the caramel evenly over the apples. Put the pie shell in the freezer for 30 minutes to firm up the apples and caramel. When you do this, put the ice cream in the refrigerator to soften it.

After 30 minutes, spoon the softened ice cream over the apples, pressing it down and smoothing it out with the back of a fork.

Now pour as much of the remaining caramel over the ice cream as you like. You can pour it in a spiral, a zigzag or any decorative fashion you like. Sprinkle the nuts over the top of the pie, then put the pie back in the freezer for an hour to firm it up. No cheating and taking it out before an hour is up.

Slice and serve.
YIELD: Serves 8-10