Monday, October 24, 2011

"i scream" graveyard pie


the goods:

16 graham crackers, broken into large pieces
1/2 cup (1 stick) unsalted butter, melted and cooled
1 pint vanilla ice cream, softened
1 cup roughly chopped Butterfinger "fun size" bars (about 8)
1 pint chocolate ice cream, softened
1 cup roughly chopped Mounds "snack size" bars (about 8)
2 tablespoons chocolate chips, melted
6 Milano cookies, halved crosswise
candy skulls or bones for decorating
20 chocolate wafers, such as Famous


Preheat oven to 325 degrees. In a food processor, process graham crackers until finely ground. With motor running, add butter in a slow stream and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9 and 1/2-inch pie plate. Bake until crust is dry and set, about 20 minutes. Let cool completely on a wire rack, 45 minutes.
In a medium bowl, stir vanilla ice cream with a wooden spoon until smooth. Fold in Butterfinger. With a small offset spatula, spread ice cream mixture evenly in crust. Freeze until firm, 1 hour and 20 minutes.


Stir chocolate ice cream until smooth. Fold in Mounds and spread evenly on top of vanilla ice cream layer. Freeze until firm, 1 hour.
Meanwhile, with a small spoon, place a dot of melted chocolate at one end of each cookie half. Immediately top with skull or bones and let set.
In a clean food processor, pulse wafers until finely ground. Spread crumbs on top of pie. With a knife, cut slits for "tombstones" and press cookie halves, cut side down, into slits. Serve immediately, or freeze; let sit at room temperature 15 minutes before slicing.

2 comments:

Andrea Andrus said...

Considering the fact I think my husband ate this entire thing when you brought it... I need to stick it on my list of "to make"!

Bradley and Jackie said...

I want to make this too but now that Im supposed to be dairy free...BOO!! Maybe I should cheat and make it and eat it!