Dulce de Leche Ice Cream Pie
- ACTIVE: 20 MIN
- TOTAL TIME: 2 HRS
- SERVINGS: makes one 9-inch pie
- Preheat the oven to 325°. In a medium bowl, mix the graham cracker crumbs with the butter, cinnamon and nutmeg. Press the crumbs into a 9-inch glass or ceramic pie plate to form an even crust. Bake the crust in the center of the oven for 8 minutes, or until lightly browned. Let cool.
- Let the ice cream thaw in the refrigerator for 15 minutes. Scoop the ice cream in a large bowl and, using an electric mixer, beat it just until very soft but not melted. Spread the softened ice cream into the pie shell and freeze for at least 1 1/2 hours, or until the ice cream is firm.
- Cut the pie into wedges and serve with the dessert sauces and peanuts.
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Congratulations to Mei Lin, winner of Top Chef Season 12.