Ice Cream Pie Shell

Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About
  1. Line 8" pie pan with 1 pt. vanilla or favorite ice cream flavor. For a more generous “crust,” use 1½ pts. Cut ice cream in ½" slices; lay on bottom of pan to cover. Cut remaining slices in half; arrange around pan to make rim. Fill spots with ice cream where needed. With tip of spoon, smooth “crust.” Freeze until firm before adding the filling.