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Mincemeat Ice-Cream Pie

Southern Living NOVEMBER 1999

  • Yield: Makes 1 (9-inch) pie

Ingredients

  • 1 3/4 cups finely chopped pecans
  • 1 tablespoon sugar
  • 2 tablespoons butter or margarine, melted
  • 1 (9-ounce) package dry mincemeat
  • 1/2 cup water
  • 1 quart vanilla ice cream, softened
  • 1 tablespoon grated orange rind
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • Garnishes: toasted chopped pecans, ground cinnamon

Preparation

Stir together first 3 ingredients; press into bottom of a well-greased 9-inch pieplate.

Bake at 350° for 10 minutes. Cool on a wire rack.

Bring mincemeat and 1/2 cup water to a boil in a small saucepan; boil 3 minutes. Cool. Spread mixture into crust.

Stir together ice cream and next 4 ingredients; spread over mincemeat. Freeze 8 hours. Remove from freezer, and let stand 20 minutes before serving. Garnish, if desired.

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Mincemeat Ice-Cream Pie recipe

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