Sprinkle Ice Cream Pie with Rice Krispie Crust
For the Crust
- 8 ounces white chocolate
- 4 cups Rice Krispie cereal
- 1/4 cup sprinkles
For the Ganache
- 3/4 cup white chocolate chips or chunks
- 1/2 cup heavy cream
For the Filling
- 3 cups vanilla bean ice cream
For the Topping
- 1 tablespoon sprinkles
Melt 8 ounces of the white chocolate for the crust in a large heat-safe bowl placed over a pan filled with shallow boiling water (double boiler). Melt until smooth, stirring constantly.
Remove from heat and stir in Rice Krispie cereal and sprinkles until everything is all coated with white chocolate.
Spray a 9- or 10-inch pie pan with nonstick cooking spray and press the Rice Krispie mixture into the bottom and up the sides of the pan evenly. Don’t press too hard or your crust will become very hard.
Freeze crust for 15 minutes. At the same time, take ice cream out of the freezer, and set on counter to soften.
Fill crust with softened ice cream - it should be roughly even with the top of the crust. Smooth out so it is flat. Place in freezer and freeze until nearly solid, 1-2 hours.
Meanwhile, heat heavy cream in microwave or on stove until bubbling but not boiling. Pour cream over remaining 3/4 cup of white chocolate and let set for 1 minute before stirring until chocolate is completely melted. Set aside to cool slightly.
When ice cream has hardened and ganache has cooled to room temperature, pour the ganache over the ice cream and sprinkle with 1 tablespoon sprinkles. Freeze again until about 15 to 20 minutes prior to serving. At that time, remove from freezer to let soften slightly for 5 to 10 minutes before slicing with a very hot knife.
Note: As a host/hostess, you usually serve yourself last but the first slice of this pie doesn't always come out the greatest, so go ahead and put yourself to the front of the line and save the pretty slices for your guests.
Note: Dip your knife in very hot water to help make slicing this pie easier.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.