Chocolate Chip Ice Cream Pie

This pie is delicious, and great for birthdays!

1/2 cup chocolate syrup
1/3 cup semisweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream, softened
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1.  Coat the bottom and sides of an 8 inch pie plate lightly with butter.
2.  Combine chocolate syrup and chocolate chips in a small bowl.  Microwave on high until hot, about 45 seconds.  Stir until smooth.  Reserve 1/4 cup of chocolate mixture.
3.  Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal.  Press mixture over bottom and up sides of prepared pie plate.  Freeze for 15 minutes.
4.  Combine reserved chocolate mixture and the sour cream in a small bowl and mix well.  Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture.  Top with remaining ice cream and sour cream mixture.  Freeze pie, covered, until firm, about 1 hour.

~VLS

Pie Crust

Simple and easy!

1 C Flour

1/2 t Salt

1/3 C Plus it Shortning (Or Butter)

2 to 3 T Cold Water

K.J.V.

Tony Fields' First Place Strawberry Rhubarb Pie

My Mom made this at a Independence day celebration!

This pie won the blue ribbon at the January Manatee County Fair in Palmetto, Fla., and one of the 2007 Belmar pie-baking contests. Makes one 9-inch pie.

Ingredients:

3 cups strawberries (fresh or frozen)

1 1/2 cups sugar

3 tablespoons cornstarch

2 cups rhubarb, sliced (fresh or frozen unsweetened)

1/2 teaspoon finely shredded lemon peel

1 teaspoon lemon juice

Top and bottom crusts for 9-inch pie

1 1/2 tablespoons half-and-half or milk

1 tablespoon cinnamon sugar

Directions:

In a large bowl, mix strawberries, sugar, cornstarch, rhubarb, lemon peel and lemon juice. For fresh fruit, let stand 15 minutes. For frozen, let stand 60 minutes.
Roll out both crusts; place one in a pie pan or an iron skillet. Top with fruit mixture. Place remaining crust over fruit and crimp the edges. Cut slits in top to allow steam to escape. Brush with half-and-half and dust with cinnamon sugar.
Bake in a 400-degree oven for 10 minutes, then lower temperature to 375. Bake for 45 minutes. Cover the crust with aluminum foil if it browns too much. Cool before serving.

K.J.V.

Fresh Rhubarb Pie!

I made this recipe at a Independence day celebration!
The crust turns out really good! I should give you the crust recipe that we use.



INGREDIENTS:

4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

DIRECTIONS:
Preheat oven to 450 degrees F (230 degrees C).
Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

K.J.V.