Introduction: Orange and Chocolate Butter Toffee Ice Cream Pie
Yesterday my very close friend and his family came over to my place for an early dinner and i served them this delicious Orange and Chocolate butter toffee Ice Cream Pie for dessert and they loved it. This pie has a very fresh summery flavor because of the orange sorbet and the pecans and graham cracker crumbs that i spread between each layer of the pie gave a contrasting texture from the creamy and yummy ice cream. Also the graham cracker crust is just an awesome feeling to bite into with the ice cream. Its a match made in food heaven. Hope you love this pie as much as we loved it.
Step 1: Ingredients and Materials Required to Prepare Graham Cracker Crust
Ingredients Required :
Ground Graham Crackers - 1.5 cup
Sugar - 1/4 cup
Unsalted Butter, at room temperature/melted - 1/2 cup
Materials Required :
- Large mixing bowl and silicon spatula
- Measuring cups
9” tart pan or 9” baking pan
- Wooden stick or strong spatula to break the Graham Crackers
Step 2: Method to Prepare Graham Cracker Crust
- In a Ziploc bag place 12 Graham crackers and with the help of a spatula or wooden stick break the crackers and make smooth crumbs.
Combine Crumbs, sugar and melted butter and mix until the dough comes together when pinched between fingers.
Spread plastic wrap inside a 9” tart pan or 9” baking pan, leaving some extra plastic wrap on the edges so that once the ice cream pie freezes, the entire pie can be lifted easily from the dish.
Remove 1/3 cup of the Graham cracker crumbs and keep aside. Press the remaining mixture into the 9” tart pan or 9” baking pan.
Refrigerate/Freeze before using. I froze my crust for 45 minutes
Step 3: Ingredients Required to Prepare the Ice Cream Pie
- 9" graham cracker crust - 1
Orange sherbet - 4 cups
Chocolate butter toffee ice cream - 1.5 cup
Pecans - 1/3 cup
Graham cracker crumbs that was reserved earlier - 1/3 cup
Step 4: Method to Prepare the Ice Cream Pie
Place sherbet and ice cream in refrigerator to soften.
Chop the pecans finely and mix with the reserved Graham cracker crumbs.
Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1.5 tablespoons crumbs. Freeze for 30 minutes.
Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1.5 tablespoons crumbs. Freeze for 30 minutes.
Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining crumbs. Freeze until firm, 4 to 6 hours or overnight.
Remove the plastic wrap and let stand 15 minutes to soften before slicing. Enjoy :)