Becky Luigart-Stayner
Yield
10 servings (serving size: 1 pie wedge, about 2 1/2 teaspoons hot fudge, and 2 tablespoons whipped cream)

Think of this no-cook pie as a deconstructed hot fudge sundae in an ice-cream cone--crushed cones form the crust cradling the malt-flavored ice cream and toppings.

How to Make It

Step 1

Combine first 3 ingredients, stirring well. Firmly press mixture into bottom and up sides of a 9-inch pie plate. Freeze 30 minutes or until firm.

Step 2

Place softened strawberry ice cream and 2 tablespoons milk powder in a medium bowl; beat with a mixer at medium speed until smooth. Spoon mixture evenly into crust; spread with strawberry topping. Freeze 30 minutes or until firm.

Step 3

Place softened vanilla ice cream and remaining 2 tablespoons milk powder in a medium bowl; beat with a mixer at medium speed until smooth. Spread mixture evenly over strawberry topping. Cover and freeze 4 hours or until firm. Top with hot fudge and whipped cream just before serving.

Ratings & Reviews

mndiva32's Review

litgourmet
May 03, 2009
So simple to make and delicious! Have made twice in the past week. Served at a family dinner and everyone was asking what the crust was made out of... they were surprised by the sugar cones and loved it! Will continue to make for dinner occasions.

litgourmet's Review

mndiva32
January 11, 2009
Has potential, but I'm not sure it's worth the extra work to make the pie. Why not just serve sundaes? There wasn't enough malt to give a noticeable malt flavoring.