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There’s no “homemade” pie easier than an ice cream pie!  Pumpkin ice cream pie with a toffee topping. Here’s the recipe from Two Peas And Their Pod.  Peppermint Ice Cream Pie or Cake. Here’s the recipe from Hostess With The Mostess.
Here are two easy holiday desserts that are sure to delight.
The pumpkin ice cream/frozen yogurt pie is just as rich and creamy as the traditional variety, with the optional added indulgence of a toffee, walnut topping and optional chocolate drizzle.
The peppermint ice cream pie can be made with plain peppermint, mint chip, chocolate mint chip or candy cane ice cream.
The original pumpkin frozen yogurt pie was created by Louise McLane and is courtesy of Sweet Scoops Frozen Yogurt, our favorite frozen yogurt (read the review—it’s probiotic, too).
Both recipes make a 9-inch ice cream pie pie. The recipe is the same, except:
For the pumpkin: pumpkin ice cream and a gingersnap crust.
For the peppermint: peppermint or candy cane ice cream and a chocolate cookie crust.
For the pumpkin pie: 1½ cups gingersnap crumbs (24 small gingersnaps, crushed and pulsed in a food processor until finely ground
For the peppermint pie: Nabisco Famous Chocolate Wafers
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1/8 teaspoon salt
Ingredients For The Crust
For the pumpkin pie: 2 pints pumpkin frozen yogurt or your favorite pumpkin ice cream, softened until spreadable
For the peppermint pie: 2 pints peppermint ice cream, softened until spreadable
For The Filling
For the pumpkin pie: 1 cup chopped walnuts and 1 cup English toffee bits (such as Skor)
For the peppermint pie: 1 cup crushed candy cane pieces and 1 cup mini chocolate chips
For The Topping
For The Chocolate Glaze
The glaze is the same for both pies. If you prefer, you can use a caramel glaze on the pumpkin pie.
2 ounces (2 squares) unsweetened chocolate*
2 teaspoons sugar
2 tablespoons butter
1. PLACE the oven rack in middle position and preheat the oven to 350°F.
2. LIGHTLY BUTTER the pie pan. Combine all ingredients in a bowl and press the crumbs evenly on bottom and up the side of pie pan. Bake until crisp, 12 to 15 minutes. Cool on a rack to room temperature.
3. SPOON the softened frozen ice cream evenly into pie shell. Place in the freezer while preparing the topping.
4. MAKE the topping: Mix the ingredients together and sSprinkle liberally and evenly on top of the pie. Press slightly into the ice cream to adhere. Return the pie to the freezer while preparing the glaze.
5. MAKE the glaze: Melt the chocolate and butter in a small bowl over hot water on moderate heat (do not let the bottom of the bowl touch the water), stirring until completely smooth. With a spoon, drizzle spoonfuls of the glaze over the pie in a zigzag pattern. Return the pie to freezer for at least a half hour before serving, or until glaze starts to look dull.
*Alternative, you can use bittersweet chocolate and eliminate the sugar.
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