S'more Ice Cream Pie

You can never have too many dessert recipes, so give S'more Ice Cream Pie a try. This recipe serves 4. One portion of this dish contains around 4g of protein, 17g of fat, and a total of 404 calories. For 72 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 4047 people have tried and liked this recipe. It is perfect for Summer. This recipe from Taste of Home requires butter, graham cracker crumbs, sugar, and marshmallow creme. From preparation to the plate, this recipe takes approximately 20 minutes. With a spoonacular score of 15%, this dish is not so outstanding. Users who liked this recipe also liked Pink Lemonade Ice Cream Pie and a Huge Ice Cream Making Prize Pack Giveaway #IceCreamWeek, Apple Pie Protein “Ice Cream” (GF, and can be vegan!) … no ice cream maker required, and No-Churn Lime Ice Cream Pie (No Ice Cream Maker Required).

Servings: 4

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 7-9 minutes or until lightly browned. Cool on a wire rack. Carefully spread ice cream into crust; freeze until firm. Spread marshmallow creme over ice cream. Top with marshmallows; gently press into creme. Cover and freeze for 4 hours or overnight. Just before serving, broil 6 in. from the heat for 1-2 minutes or until marshmallows are golden brown. Yield: 4 servings. Originally published as S'more Ice Cream Pie in Cooking for 2Summer 2007, p25 Nutritional Facts 1 piece equals 467 calories, 21 g fat (12 g saturated fat), 54 mg cholesterol, 221 mg sodium, 68 g carbohydrate, 2 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray.

2. Bake at 325° for 7-9 minutes or until lightly browned. Cool on a wire rack.

3. Carefully spread ice cream into crust; freeze until firm.

4. Spread marshmallow creme over ice cream. Top with marshmallows; gently press into creme. Cover and freeze for 4 hours or overnight.

5. Just before serving, broil 6 in. from the heat for 1-2 minutes or until marshmallows are golden brown.

Nutrition Information:

covered percent of daily need

 

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