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Unfried Ice Cream Pie

Unfried Ice Cream Pie
Total Time:
about 3 hours
Active Time:
20 minutes


3 cups pecan praline ice cream
6 tablespoons honey, divided
1 graham cracker piecrust
1/2 cup cinnamon candied almonds
1 1/2 cups cornflakes cereal
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter


  1. Set ice cream out to soften for 30 minutes. Drizzle 3 tablespoons honey on bottom of crust; top with ice cream, spreading evenly. Place in freezer 1 hour.
  2. Place almonds into food processor; pulse until coarsely chopped. Lightly crush cereal; stir in almonds and cinnamon.
  3. Melt butter in large sauté pan on medium heat. Add cornflake mixture; cook and stir 4–5 minutes or until toasted. Remove from pan; let stand 10 minutes to cool.
  4. Drizzle remaining 3 tablespoons honey on top of pie; add cornflake mixture. Place in freezer 1 more hour or until ice cream is firm. Serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 350kcal; FAT 16.00g; SAT FAT 6.00g; TRANS FAT 0.50g; CHOL 25mg; SODIUM 250mg; CARB 50g; FIBER 2.00g; SUGARS 32g; PROTEIN 2g; CALC 6%; VIT A 4%; VIT C 2%; IRON 10%

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