Muffin Tin Ice Cream Pies recipe

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Ingredients

1 ¼ cups graham cracker crumbs
½ cup confectioners' sugar
⅓ cup melted butter
¼ cup unsweetened cocoa powder
½ gallon vanilla ice cream, or as needed, slightly softened
2 cups frozen whipped topping, thawed, or as needed

Nutrition Info

323.3 calories
carbohydrate: 36.6 g
cholesterol: 52.3 mg
fat: 19.1 g
fiber: 1.5 g
protein: 4.2 g
saturatedFat: 12.2 g
servingSize: -
sodium: 163.2 mg
sugar: 29.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix graham cracker crumbs, confectioners' sugar, butter, and cocoa powder together in a bowl, divide between 12 muffin cups and press into the bottoms to form an even crust in each.

  3. Bake in preheated oven until golden brown, about 10 minutes. Move to a cooling rack to cool completely.

  4. Scoop enough ice cream atop the cooled crusts to fill the muffin cups 3/4-full. Top each with whipped topping to fill completely.

  5. Put muffin cups in the freezer until the ice cream and whipped topping are firm, about 4 hours.

  6. When ready to serve, dip each muffin cup into a bowl of warm water for about 5 seconds and turn onto a plate.

Recipe Yield

12 pies

Recipe Note

These are a great make-ahead desserts for a birthday party!

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