Best Mincemeat Sundae Pie Recipes

CLASSIC MINCEMEAT PIE

Classic Mincemeat Pie image

Talk about quick and easy! In under an hour you can prep, bake and serve this classic mincemeat pie.

Provided by Crosse & Blackwell

Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®

Time 40m

Yield 8

Number Of Ingredients 3

Ingredients

1 (15 ounce) package refrigerated pie crusts, both crusts softened as directed on package
1 (29 ounce) jar Crosse & Blackwell® Mincemeat Filling & Topping or Crosse & Blackwell® Rum & Brandy Mincemeat Filling & Topping
1 tablespoon Vanilla ice cream

Steps:

Heat oven to 425 degrees F. Unroll pie crusts. Line ungreased 9-inch pie plate with one crust. Fill with mincemeat. Cover with second crust and seal edges. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.

Nutrition Facts : Calories 491.6 calories, Carbohydrate 80.6 g, Cholesterol 0.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 551.3 mg, Sugar 0.3 g

MINCEMEAT SUNDAE PIE

Mincemeat Sundae Pie image

This is an interesting recipe I picked up about 10 years ago -- Although the source is totally forgotten, the taste of the sundae hasn't been! Preparation time INCLUDES NEITHER the time needed for the crust to freeze [about 30 minutes], the time for the ice cream to soften [about 15 minutes], the time for the sauce to cool [about 3 minutes], NOR the 12 hours for the pie to freeze overnight!

Provided by Sydney Mike

Categories Frozen Desserts

Time 20m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups vanilla wafer crumbs
1/2 cup pecans, finely chopped
1/4 cup unsalted butter, melted
2 tablespoons brown sugar, packed
1/2 teaspoon ground cinnamon
6 cups vanilla ice cream
1 cup mincemeat (made without suet)
1/2 cup brown sugar, packed
1/2 cup whipping cream
1/2 teaspoon vanilla extract
1 (6 ounce) jar maraschino cherries (optional)

Steps:

FOR THE CRUST: Combine wafer crumbs, pecans, butter, sugar & cinnamon.
Press into bottom & 1 1/2" up side of 10" greased springform pan.
Freeze for 30 minutes.
FOR THE FILLING: Place ice cream in bowl, & let stand at room temperature for 10-15 minutes to soften.
Stir in mincemeat until evenly distributed.
Carefully pack into crumb crust.
Cover & freeze overnight or for up to 4 weeks.
FOR THE CARAMEL SAUCE: In saucepan, bring sugar & cream to boil.
Stirring occasionally, cook for 3-4 minutes or until thickened enough to coat spoon. DO NOT OVER COOK.
Stir in vanilla, & let cool 3 minutes. [Sauce can be cooked completely & stored in airtight container for up to 4 weeks. Reheat over medium heat before serving.].
To serve, drizzle caramel sauce over pieces of pie.
To make it even more festive, chop a maraschino cherry for each slice of pie, & sprinkle over the caramel sauce.