I had been waiting months for warmer weather to finally make this pie. (Actually, a few years is a better description. I found this recipe at my Mom’s house during the 2010 Pie Project and had set it aside in hopes of making it one day.)
Spring wasn’t quite here when I made this one a couple weeks back, but the kids had finally wore me down. They were begging for an ice cream pie. This one doesn’t have ice cream in it, but it does use whipped topping.
Once made, this pie has to be placed into the freezer for about 4 hours. Remember that fact and give yourself time to let it freezer-set before you serve. I didn’t and the pie didn’t quite “stand” like it should have if I had waited another hour.
At Christmas our family was given a huge tin of small butter cookies. About mid January, I pulverized about 5 dozen of them in my food processor and place them in a quart storage bag and threw them in the freezer. I figured this would be a great substitute for graham crackers in a graham cracker cookie crust. I was right. Here’s the recipe I used, but instead of the graham crackers, I used my butter cookie crumbs. I also omitted the nuts from the recipe since my kids don’t care for them.