Ice Cream and Fruit Pies

Chocolate Cookie Crust:

16            chocolate sandwich cookies

4             
tablespoons unsalted butter (you can also substitute coconut oil or vegetable oil in place of the butter), melted and cooled slightly

Gingersnap Cookie Crust:

2             
cups gingersnap cookies (the standard size sold at most stores are small, about 2 inches in diameter. If you have larger cookies, break them up and measure to 2 cups)

4             
tablespoons unsalted butter (you can also substitute coconut oil or vegetable oil in place of the butter), melted and cooled slightly

Graham Cracker Crust:

1½          
cups graham cracker crumbs (about one sleeve of graham crackers)

½             teaspoon ground cinnamon

6             
tablespoons unsalted butter (you can also substitute coconut oil or vegetable oil in place of the butter), melted and cooled slightly

3½ to 4    cups ice cream or frozen fruit mixture

Nutritional information per serving based on 12 servings: (pie with Graham Cracker Crust and Simple Vanilla Ice Cream ) Calories 254 (59% from fat) • carb. 24g
• pro. 2g • fat 17g • sat. fat 120g • chol. 49mg
• sod. 209mg • calc. 32mg • fiber 1g

1.  
Put all ingredients for the pie crust of choice into a food processor fitted with the chopping blade. Process until completely combined, stopping to scrape down as needed to be sure mixture is homogenous.

2.  
Transfer crumb mixture to a 9-inch pie plate. Press into the plate to cover all sides and bottom. Cover and chill in the refrigerator overnight, or into the freezer for 2 hours.

3.  
When ready to make the pie, remove from freezer/refrigerator and fill with your favorite ice cream or fresh fruit mixture. Cover and chill in the freezer until firm, 2 to 3 hours, or overnight.

4.  
Remove from freezer 10 to 15 minutes before slicing and serving.