Best Sunflower Ice Cream Pie Recipes

FLOWER SHAPED MINI PUMPKIN PIE

Flower Shaped Mini Pumpkin Pie image

Mini Pumpkin Pie using pie crust flowers in place of a traditional pie crust. Top with homemade whipped cream and a sprinkle of cinnamon and sugar right before serving.

Provided by Lois

Time 35m

Number Of Ingredients 7

Ingredients

1 15 ounce can Libby's Pure Pumpkin
1 12 ounce can evaporated milk
3/4 cup sugar
1/2 teaspoon salt
2 large eggs
1/2 tablespoon to 1 tablespoon pumpkin pie spice; depending on your taste.
One recipe of pie dough either homemade or store bought.

Steps:

Beat the eggs in a large mixing bowl.
Add the pumpkin, sugar and pumpkin pie spice; combine well.
Add the evaporated milk and combine.
Set aside and prepare your dough.
On a floured surface, roll out the pie dough.
Using a "flower" shaped cookie cutter, cut out shapes and place in the well of muffin pan that has been sprayed with non-stickcooking spray.
Make sure you spray the top of the muffin pan as well.
Using the special tamper tool helps get the pie dough into the well of the muffin pan.
Spread out the flower tips so they lay flat on top of the muffin pan.
Using a small cookie scoop, fill up each muffin well about 2/3 of the way full.
Brush the edges of the dough with an egg wash before baking.
Bake in a 400 degree oven for 15 minutes; checking after 10 minutes.
Let cool slightly in the muffin tins before removing to a baking rack to cool.
Right before serving, add freshly whipped cream and a sprinkle of cinnamon/sugar to the tops of each mini pie.

Nutrition Facts : Calories 98 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 110 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

ICE CREAM PIE

Ice Cream Pie image

This ice cream pie can be kept in the freezer for several days, allowing you to sneak delicious little wedges whenever the need arises! And boy, oh, boy...will the need ever arise. Trust me.

Provided by Ree Drummond : Food Network

Categories dessert

Time 3h25m

Yield 8 to 12 servings

Number Of Ingredients 7

Ingredients

16 graham crackers (the full sheets, with 4 sections)
1/3 cup (2/3 stick) butter, melted
2 pints vanilla ice cream
1/4 cup finely chopped pecans, plus more for serving
4 peanut butter cups, such as Reese's, roughly chopped
2 large Butterfinger bars, roughly chopped
Jarred caramel or hot fudge sauce, for serving

Steps:

Make the crust: Preheat the oven to 350 degrees F.
Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
Change Things Up!
Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
Use any combination of ice cream flavor and candy/nut you'd like!