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Crispy Crust California Ice Cream Pie

Prep time: 15 minutes plus 4 hours freezing time

1 cup semi-sweet chocolate morsels

3 tablespoons butter

2 cups puffed rice cereal

1 quart dulce de leche ice cream, softened*

1 cup heavy cream

1/4 cup confectioner’s sugar

1/2 teaspoon vanilla extract

1 cup chocolate syrup

1 cup glazed pecans

In microwave or in top of double boiler, melt chocolate and butter. Gently stir in cereal until completely coated with chocolate. Press evenly into bottom and sides of a 9-inch pie pan. Place in freezer about 15 minutes or until set. With spatula, spread ice cream evenly into crust; freeze 4 hours to overnight or until ice cream is very firm.

About 1 hour before serving, with electric mixer, whisk cream, sugar and vanilla extract to soft peaks. Spread on top of ice cream; place in freezer until cream is firm. To serve, cut pie into 8 wedges and place each wedge on a dessert plate. Drizzle each wedge with 2 tablespoons chocolate syrup and sprinkle with 2 tablespoons glazed pecans.

Makes 8 servings

*Or other flavor such as coffee, butter pecan or vanilla

Nutrition Information Per Serving: 801 calories; 49 g fat; 152 mg cholesterol; 178 mg sodium; 84 g carbohydrate; 3 g fiber; 10 g protein

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,