• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Get Cooking!

Recipes, Kitchen Gadgets, Cookbook Reviews, Gluten Free Recipes...

  • Home
    • Contact
    • About
    • Privacy Policy
    • Sitemap
    • Store
  • Reviews
    • Cookware Reviews
    • Food Reviews
      • Gluten Free Food Reviews
      • Health Food Reviews
    • Bakeware
    • Candy Reviews
    • Coffee Reviews
      • Aerobie AeroPress Coffee and Espresso Maker
      • Coffee Makers & Grinders
    • Cookbook Reviews
      • Cooking Magazines
    • Kitchen Gadgets
    • Small Kitchen Appliances
  • Gifts & Collectibles
    • Candy Bowls
    • Christmas Shopping
    • Coffee Mugs
    • Canister Sets
    • Cookie Cutters
    • Gifts for Coffee Lovers
    • Gifts for Tea Lovers
    • Owls in the Kitchen
    • Pig Collectors
  • Recipe Index
  • How to Be a Better Cook
    • Baked Sweet Potatoes in the Oven
    • Cooking Videos
    • Perfect Baked Potatoes in Your Oven
You are here: Home / Archives for pie recipe

pie recipe

Salted Caramel Ice Cream Pie? Yes, Please!

May 6, 2013 By Joi Sigers

Salted Caramel Ice Cream Pie

The Salted Caramel Ice Cream Pie above is all a caramel lover could ever want from life.  It’s an eye-rolling-into-the-back-of-your-head experience with every bite.  Heck, your eyes will probably start rolling before the bite ever reaches your mouth.

The recipe is from a cookbook every pie lover should buy TODAY, Crazy About Pies by Krystina Castella.  (Read my Crazy About Pies Review by clicking the link.)

As you can see, I used a disposable tin pie pan. When I’m making ice cream pies, I always buy the disposable pans. I’m… um… not entirely sure why actually.  I mean, glass pie plates freeze just fine.  It’s just a strange quirk of mine – the good thing about this strange quirk is it’ll never be lonely.  My strange quirks number in the hundreds.

The recipe called for either Vanilla, Caramel, or Dulce De Leche ice cream and each would be out of this world. However, when I was in the ice cream aisle at Kroger, an ice cream called Caramel Praline (Kroger brand ice creams are fantastic, by the way) caught my eye.

Into the cart it went.

Ingredients for Salted Caramel Ice Cream Pie

I actually made two pies and one carton ended up being all I needed.  If your pie plates are larger than my disposable tins, you may need all of one container for one pie.

I’m including the pretzel crust recipe from the cookbook as well, because I’m just that darn cool.

Salted Caramel Ice Cream Pie

A few observations before the recipe:

  • This recipe makes the best caramel topping I’ve ever devoured. It would be excellent as a dip for apples, pretzels, or your fingers. It’d also be excellent drizzled over ice cream or.. well… your fingers.
  • (Duck! Here comes another strange quirk flying in!) I was a little nervous about my pretzel crust “setting,” and few things break my heart more than a pie crust that won’t do its job.  So, I drizzled a little of the caramel sauce over the crust as it cooled.  I had extra caramel sauce, since I was confident the ice cream I was using didn’t need any more caramel mixed in.  I saved the small amount I had left as an ice cream topper extraordinaire.
  • This recipe would be a lot of fun to experiment with. You have the basic, amazing recipe for a pretzel crust and caramel sauce. Let your imagination run wild with different ice cream flavors and even trade out caramel sauce with your favorite chocolate sauce. In the end, however, nothing’s going to beat this pie just as it is.
  • See the picture right above these observations?  The caramel Heaven-ness left in the bottom of the pan is so delicious you’ll want to dive in head first.  Just be sure no one’s around.

Salted Caramel Ice Cream Pie

FILLING:
Vanilla or Caramel Ice Cream (page 256) or 1.5 quarts store-bought vanilla, duce de leche, or caramel ice cream

CARAMEL TOPPING
1 9.5-ounce bag caramels
1/2 cup whole milk

CRUST
Large Pretzel Crust (page 235), baked and cooled

GARNISH
2 tablespoons crushed pretzels
1/4 cup whole pretzels

Makes one 10-invh single-crust pie.

Vanilla Ice Cream, mixed with a streak of caramel and set in a pretzel crust, offers a surprisingly sweet, smooth, buttery, and somewhat salty taste. Prepare the ice cream from scratch or purchase store-bought ice cream and mix in the caramel.

  1. Soften the ice cream until it reaches a spreadable consistency.
  2. Combine the caramels and milk in a small saucepan and heat over medium-low heat, stirring occasionally, until melted and smooth.  Cool for 5 minutes. If using vanilla ice cream, use a spatula to swirl three-fourths of the caramel mixture into the ice cream.
  3. Spread the ice cream into the crust, then spread the caramel (or the remaining caramel, if using vanilla ice cream) on top. Cover with plastic wrap and freeze for 3 hours. When ready to serve, top with crushed and whole pretzels.

One more observation: The 3 hours it has to spend in the freezer will be the longest 3 hours of your adult life.

Filed Under: Best Cookbook Recipes, Food Blog, Pies and Pastries, Summertime Favorites Tagged With: ice cream pie, ice cream pie recipe, pie recipe, pies, summer desserts

Tom’s Cheery Cherry Cherry Berry Pie Recipe for the Win

January 23, 2010 By Joi Sigers

Below is the outstanding recipe for Professional entrant Linda Hundt’s APC/Crisco National Pie Championship 2009 Best of Show pie, Tom’s Cherry Cherry Cherry Berry Pie. The annual event will be held this year April 23-25, 2010.

Tom’s Cheery Cherry Cherry Berry Pie Recipe

by Linda Hundt

Crust:
One and one-half cups of flour
One-quarter tsp baking powder
One-half tsp salt
One tsp sugar
One-half cup Crisco shortening

Mix all ingredients in a stand mixer on medium speed swiftly until crust appears “pea like.” Carefully sprinkle ice cold water in crust mix until it just starts to be fully moistened and gathers together. Pat into disc, wrap and refrigerate for at least one half hour. Roll out on floured surface and make and crimp pie crust. Freeze until ready to use.

Filling:
Four and one-half cups Montmorency tart cherries –frozen
One cup sugar
One-quarter cup cornstarch
One-half tsp real almond extract
One tsp fresh squeezed lemon juice
One-half tsp orange zest
One-half cup dried Michigan cherries
One and one-half cups of frozen blueberries

Combine frozen cherries, dried cherries, sugar, cornstarch. Stir constantly on med-hi heat until boiling. Add blueberries. Boil for one minute or until thickened. Add almond extract, lemon juice and zest. Pour blueberries in bottom of pie shell and pour cherry mixture over them.

Crumb Topping:
One cup sugar
One cup all purpose flour
One-quarter tsp salt
One stick butter softened

Mix together all crumb topping ingredients by hand or a pastry blender until crumbly.

Cover filling with crumb topping. Bake in preheated 400 degree oven for 45 minutes to one hour or until filling is bubbling over crust.

Credit: The American Pie Council. Follow The American Pie Council on Twitter and Facebook for all things Pie!

Filed Under: Fruit Recipes, Pies and Pastries Tagged With: Cherry pie recipe, pie recipe, pies

Primary Sidebar

Welcome to the Get Cooking Food Blog

My name is Joi (“Joy”) and Get Cooking is where I celebrate some of my greatest passions: Recipes, kitchen gadgets, gluten free food reviews, gluten free recipes, pig collectibles, chocolate, cookbooks, and coffee.

Lots of coffee…


2020 Christmas Gift Guide: Gift Ideas for Cooks and Foodies!

  • Email
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search for Recipes and Reviews

What’s New on the Food Blog?

  • An INGENIOUS Way to Prepare and Eat Chicken: Where Has this Method Been all My Life?!
  • Fellow Purple Fanatics, You’re Going to LOVE These Dishes
  • Quick and Easy Meal Ideas: “Nights Off” at Home with Less Stress and Less Mess
  • 2020 Gift Ideas for Cooks and Foodies: A Beautiful Handmade Ceramic Bowl
  • Chili Tips of the Trade and a Kitchen Tool You Absolutely MUST Have
  • Clorox Scrubmates with Handheld Scrubber
  • The Duke’s Mayonnaise Cookbook: A Cookbook Deserving of the Name!
  • The Way to this Rachael Ray Collector’s Heart….

Gluten-Free Recipes

A Wonderful Gluten-Free and Vegetarian Cookbook: Whole Bowls by Allison Day

Pumpkin Stuffed Green Lentil Cannelloni

Gluten-Free Pumpkin Stuffed Green Lentil Cannelloni

Gluten-Free Lasagna with Explore Cuisine Green Lentil Lasagna Noodles

Easy Gluten-Free Lasagna with Explore Cuisine Green Lentil (No Boil!) Noodles

Tostadas with Refried Beans and Tomatoes

Fast & Easy Summer Meal: Meatless Tostadas

Gluten-Free White Chocolate and Pecan Cookies

Gluten Free Cranberry Pecan Cookies

Gluten Free Pecan Sandies

Gluten Free Pecan Sandies Recipe

Footer

T-fal… As Good as Good Gets

The T-Fal Cookware Set (Amazon link), above, is available in several gorgeous colors.

Subscribe to Get Cooking

Fill in the form below to receive updates through e-mail whenever something new has been added to the food blog.



Powered by FeedBlitz

  • Email
  • Instagram
  • Pinterest
  • Twitter

Contact me through e-mail at joisigers@aim.com and/or connect with me through social media (see above)!

I do not claim to have taken all of the photographs on this website. I did not take any of the “product” or “affiliate” merchandise photos, nor do I claim to own them. If you are a photographer that sees something you want removed, simply e-mail me!</font size>

Copyright © 2020 Get Cooking Food Blog   xml sitemap   Privacy Policy   Color Me Gluten Free!