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Chocolate-Almond Ice Cream Pie

Chocolate-Almond Ice Cream Pie
  • Prep 30 min
  • Total 5 hr 30 min
  • Servings 8
Just four ingredients fill an easy Pillsbury* unroll-and-bake pie crust in a rich, chocolaty frozen dessert.
September 20, 2010


  • 3 tbsp (45 mL) butter or margarine, melted
  • 3/4 cup (175 mL) sliced almonds
  • 1/3 cup (75 mL) granulated sugar
  • 1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box
  • 4 cups (1 L) chocolate ice cream, slightly softened


  • 1
    Heat oven to 400ºF. In small bowl, mix melted butter, almonds and sugar. Spoon 1/3 of mixture into shallow baking pan; spread evenly. Bake 5 to 7 minutes, stirring once, until toasted. Set aside to cool, stirring once.
  • 2
    Meanwhile, place pie crust in ungreased 9-inch glass pie plate; press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. DO NOT PRICK CRUST. Spoon remaining 2/3 of almond mixture into bottom and up side of crust; press against crust.
  • 3
    Bake 12 to 14 minutes or until golden brown. Cool completely, about 1 hour.
  • 4
    Spoon ice cream into cooled baked crust. Sprinkle cooled almond mixture over ice cream. Freeze uncovered until firm, about 4 hours. Let pie stand at room temperature 10 minutes before cutting. Pie can be stored in freezer up to 1 week.

  • Tip: Substitute your favorite flavor ice cream or a different type of nut. Caramel ice cream and cashews are a tasty combo.

No nutrition information available for this recipe
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