“This is what I crave when the days are endlessly hot and humid,” says Jan Scott’s 2020 Gold Winning cookbook, Oven to Table: Over 100 One-Pot and One-Pan Recipes for Your Sheet Pan, Skillet, Dutch Oven, and More. “It’s simple to make, takes very little time in the oven, and impresses almost all who encounter it. I like to use two flavours of ice cream in this pie, but you can use a single flavour if you prefer. Be sure to serve this pie with a spoonful of whipped cream and a generous drizzle of chocolate sauce if you have them around.”
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Ice Cream Cone Pie
Ingredients
- 12 sugar cones broken into large pieces
- ½ cup (125 mL) chopped pecans
- ½ cup (125 mL) unsweetened flaked coconut
- 2 tablespoons (30 mL) cane or granulated sugar
- ½ cup (125 mL) unsalted butter, melted
- Pinch of salt
- 4 cups (1 L) ice cream, any flavour
- Optional toppings for serving: drizzled melted chocolate whipped cream, chocolate sauce, crushed sugar cones
Instructions
- Preheat the oven to 375° (190°C). In the bowl of a food processor fitted with a steel blade, process the ice cream cones into a fine crumb. Add the pecans, coconut, sugar, butter, and salt and pulse until the mixture resembles wet sand.
- Press the mixture into a 9-inch (23 cm) pie plate, patting it into the bottom and up the sides of the pan. Bake for 8 to 10 minutes or until the crust is golden brown.
- Remove the pie plate from the oven and let cool completely. While the pie crust cools, take the ice cream out of the freezer and let it come to room temperature on the counter.
- Spoon the ice cream into the pie crust. I like to use two different flavours, dropping dollops of both haphazardly over the crust. Using an offset spatula, swirl the ice cream into an even layer. Cover with plastic wrap and freeze for 4 to 6 hours or until the ice cream has hardened.
- Remove the pie from the freezer and let sit at room temperature for 15 to 20 minutes. Slice the pie into wedges and top with whipped cream, chocolate sauce, and crushed sugar cones, if using. Leftover pie can be stored, covered with plastic wrap, in the pan in the freezer for 5 days.