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September 2008 Issue
We all scream!
by Ronda L. Halpin and Victoria Smith
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DIANA Ingredients

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In honor of the last days of summer, let's take a moment to sing the praises of ice cream. All summer long, we turn to it when the mercury rises and we need cool refreshment. Whether it's on its own or paired with other things to make a great frozen dessert or beverage, ice cream is a welcomed summer treat. Now, before autumn begins, let's enjoy it again in a super easy ice cream pie!

 

Butter Pecan Ice Cream Pie

  • 6 tablespoons butter
  • 3/4 cup all-purpose flour
  • 3/4 cup finely ground pecans, divided
  • 3 tablespoons firmly packed brown sugar
  • 1 quart butter pecan ice cream
Place the butter in a 4 cup glass measure. Cook on high for 1 minute, or until melted. Stir in the flour, half of the pecans, and the brown sugar; mix well. Press the mixture firmly into the bottom and sides of 9-inch microproof pie plate. Cook on high for 2 minutes, rotating after 1 minute. Cool to room temperature. Spoon the ice cream into the shell. (If the ice cream is very firm, place the cartoon on a microproof plate. Cook on 30% power for 1 to 2 minutes ,or until softened). Sprinkle the remaining pecans over the top and freeze until firm.
  • Yields: 6-8 servings
  • Preparation Time: 15 minutes, plus freezing time
 



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