Truth: I'm not a very good baker. It's tedious and precise and I just don't have the patience for it: candy thermometers, scales, sifters, leveling, and I'm not even really sure what blind-baking is....aarrrgghhh, it's too much. I only know how to make 4 or 5 desserts, and this is one of them.
It's softened ice cream in a pan with a no-bake crust. Foolproof. Then it sits in the freezer for a few hours by itself while you do...whatever. But what are you not doing? Sifting, leveling, or that blind baking thing (at least I don't think so. Again, I gotta look it up...).
The one thing I do know is that this pie is the perfect way to say goodbye to summer--the exact same way you welcomed it--with something easy, cool, and delicious. Wasn't it a great nine weeks? :)
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(WHAT YOU WILL NEED)
24 oreo cookies, crushed into crumbs
1/4 cup butter, melted
pinch sea salt
1/2 cup sliced almonds, toasted
semi-sweet baking chocolate
1 quart coffee ice cream, softened (I use Haagen-Dazs)
pie plate
First toast the nuts: put them in a small skillet on the stove over med-low heat and shake them periodically. They are done when they start to brown and smell nutty. Remove from heat and place in bowl. Set aside.
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| toasted almonds |
Grease your pie plate.
Mix cookie crumbs and melted butter in bowl. Empty into pie plate and press in bottom and up sides to make a crust. Sprinkle a pinch of sea salt on the bottom and place in freezer to set, approx. 30 minutes.
Remove from freezer and spread softened ice cream over crust. Sprinkle with almonds, and grate some chocolate over the top. Place in freezer, covered, for a few hours until the ice cream freezes again. When ready to serve, let soften on the counter for a few minutes and slice into wedges.
