“You no longer have to spend hours toiling in the kitchen to make an elegant, luscious dessert. Now, Just Desserts shows you how to whip up scrumptious treats in under 15 minutes!” YES! Talk to me like an info-mercial, I am a sucker every time. Actually I am usually quite happy to spend more than 15 minutes on things, but in this case I was looking for something fast and fun for kids to make. And for kids to subsequently ravage in much less time!
Susan Katz, who also authored an entire book on yogurt, offers in her 1978 “Just Desserts: Fast but Fancy” several quick and tasty pies, but we chose Ice Cream pie to celebrate the coming of summer. And just because, heck, it sounded good.
I used a pre-made pie crust (heavens!) and the only thing I changed was the flavor of ice cream, because I’ve never seen butter-almond flavor, and Ivy requested plain vanilla. I suppose even chocolate would have been good, too, though the layer of near-fudge on the bottom of the pie handled the chocolate requirement nicely. This turned out to be a super fast and yummy pie, and my Tupperware Cake Taker made it a cinch to transport!
Chocolate Ice Cream Pie
1 9-inch graham cracker crust 2 squares semi-sweet chocolate, melted ½ cup butter or margarine, softened 2 eggs ¾ cup sugar ½ tsp vanilla 1 pint butter-almond ice cream
Put all ingredients, except ice cream and pie crust (ed: really? Hah!), in blender and blend until smooth, or beat well with an electric mixer. Pour into crust and chill until thoroughly cooled. Just before serving, spoon softened ice cream on top.