As with last week's post on the pudding cups, this dessert is a cinch to prepare. Plus, it can be made WAY in advance and stored in your freezer until your dinner party or potluck or your night with some movies! :)
Tp make this you need:
1) Prepared pie crust. You can make your own, and I have a couple of recipes in TEV and Vive for doing so (see below note). However, for convenience and no prep or cleaning, pick up a prepared vegan pie crust. I like to use Wholly Wholesome's graham or chocolate pie crusts (pictured is the graham crust). I've mentioned Wholly Wholesome's products in two posts before, I think they have some terrific vegan options.
2) Quart of non-dairy ice-cream. I like to use Soy Delicious, and you can use any flavor. I have used Creamy Vanilla in this pie, and have stirred in about 1/2 tsp. freshly grated nutmeg.
3) Some toppings, and these are optional. For this pie I sprinkled on some crushed toasted pecans and carob chips.
To assemble, first bake the pie crust just a little while softening your ice-cream. I baked it at 350 for about 10-12 minutes. Put your quart of ice-cream in the fridge to slowly and evenly soften, for about 1/2 hour or more. Once your pie crust is cooled and the ice-cream is softened, you simply scoop the ice-cream into the shell and gently smooth it out. If the crust cracks - don't panic! Mine did too! But, once you refreeze the pie, the ice-cream will reset it and no one will notice! Then, sprinkle on your toppings and put your pie into the freezer to set.
1) If using the nutmeg, first transfer your ice-cream to a bowl to stir the nutmeg through.
2) The Wholly Wholesome pie crust comes with an inverted cover. So once your pie is assembled, you can invert the cover to protect the pie in the freezer.
3) For other ice-cream pie ideas, see Why Deny? Ice-Cream Pie, p.198 of TEV, or Cashew-Chocolate Crumb Ice-Cream Pie, p. 120 of Vive.