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Dulce de Leche Ice Cream Pie

INGREDIENTS conv. chart U.S. Metric

2 pint(s) (light) dulce de leche ice cream, such as Häagen-Dazs
6 ounce(s) (ready-to-use) graham-cracker, pie crust
.5 cup(s) (store-bought) caramel or butterscotch sauce, softened
1.75 pound(s) (about 4 medium) ripe peaches, pitted
.25 cup(s) pistachios, coarsely chopped

DIRECTIONS

  1. Remove ice cream from freezer; let stand about 10 minutes to soften slightly. Spread evenly into crust. Cover pie and freeze until firm, at least 4 hours.
  2. When ready to serve, remove pie from freezer and let stand 10 minutes for easier slicing. Meanwhile, spoon butterscotch sauce into a bowl.
  3. Chop 1 peach and stir into sauce. Cut remaining peaches into 1/4-inch wedges and arrange on top of pie; sprinkle with pistachios. With hot knife, slice pie. Serve with butterscotch-peach sauce on the side.
dulce de leche ice cream pie
Photo: Hector Manuel Sanchez

COOKING INFO

Serves 10
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Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)

Calories 350
Total Fat 11g
Saturated Fat 5g
Cholesterol 48mg
Sodium 256mg
Total Carbohydrate 57g
Dietary Fiber 2g
Sugars --
Protein 6g
Calcium --
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