Pie Recipes
Frosty Mint Ice Cream Pie
Ingredients
Pie Shells
- 1 (18.25 ounce) box chocolate mint, devil's food or dark chocolate cake*
- 3/4 cup chocolate fudge frosting supreme
- 3/4 cup water
- 1/4 cup vegetable oil
Filling
- 6 cups (1 1/4 quarts) mint chocolate chip or your favorite ice cream, softened
Instructions
- Heat oven to 350 degrees F. Generously grease bottom and side rims of two 9 inch pie pans or round cake pans.
- In large bowl, blend all pie shell ingredients at low speed. Spread half of mixture in bottom of each pan. Do not spread up sides of pan.
- Bake for 25 to 30 minutes; do not over-bake. Cakes will collapse to form shells. Cool completely.
- In large bowl, blend ice cream until smooth; spread evenly in center of each shell leaving a 1/2-inch rim. If desired, heat remaining frosting just until softened. Drop by spoonsful on top of ice cream and swirl with knife.
- Freeze for at least 2 hours.
- After 2 hours, if planning on storing in freezer, make sure to wrap each airtight to avoid freezer burn.
- When ready to serve, let stand and thaw enough to cut into servings.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.