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Crispy Crust California Ice Cream Pie



– 1 cup semi-sweet chocolate morsels – 3 teaspoons Real California butter – 2 cups puffed rice cereal – 1 quart Real California dulce de leche ice cream, softened* – 1 cup Real California heavy cream – 1/4 cup confectioner's sugar – 1/2 teaspoon vanilla extract – 1 cup chocolate syrup – 1 cup glazed pecans


In microwave or in top of double boiler, melt chocolate and butter. Gently stir in cereal until completely coated with chocolate. Press evenly into bottom and sides of a 9-inch pie pan. Place in freezer about 15 minutes or until set. With spatula, spread ice cream evenly into crust; freeze 4 hours to overnight or until ice cream is very firm.

About 1 hour before serving, with electric mixer, whisk cream, sugar and vanilla extract to soft peaks.

Spread on top of ice cream; place in freezer until cream is firm.

To serve, cut pie into 8 wedges and place each wedge on a dessert plate.

Drizzle each wedge with 2 tablespoons chocolate syrup and sprinkle with 2 tablespoons glazed pecans.

Makes 8 servings

Nutrition Information Per Serving: 801 calories; 49 g fat; 152 mg cholesterol; 178 mg sodium; 84 g carbohydrate; 3 g fiber; 10 g protein

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