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If you don't want to make a caramel or fudge sauce, Nancy Silverton suggests using high-quality jarred ones like King's Cupboard cream caramel sauce (kingscupboard.com) and Scharffen Berger chocolate sauce (scharffenberger.com).Plus: More Dessert Recipes and Tips

Best New Chef 1990: Nancy Silverton
Nancy Silverton
July 2005

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Credit: © John Kernick

Recipe Summary

active:
20 mins
total:
2 hrs
Yield:
makes one 9-inch pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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