Ice cream pie just got a whole new look with these mini pie crust bowls perfect for holding a scoop of your favorite ice cream and toppings!
Yesterday maybe have been #NationalIceCreamDay but I’m keeping the party going because not only is July Ice Cream Month, but today is also #NationalPeachIceCreamDay! Because why not keep celebrating ice cream by honing in on a particular flavor? But let me back track a little because today’s recipe is not in fact for peach ice cream.
Today I am sharing a recipe for pie crust ice cream bowls. I literally cut little circles of pie crust and made little bowls out of it. This is done by forming the dough around the bottom of a greased cupcake pan (heck yea multi use!). Then I treated them like I do my regular pie crust and brushed them with beaten egg and sprinkled cinnamon-sugar on top – or is it the bottom?
Once baked, you have to be careful removing them from the cupcake pan as they are a bit delicate. But once removed they are the perfect size to hold a healthy scoop of ice cream followed by whatever toppings your desire. Heck get crazy with it and make all different variations!
While they obviously could be filled with any ice cream, these little vessels were perfect for serving Graeter’s latest seasonal ice cream flavor, peach (duh). After all, they did celebrate their 147th birthday yesterday. Now that’s how you celebrate ice cream day! What flavor ice cream would you fill them with?
One year ago: Weekly Meal Plan #21
Two years ago: Sourdough Cheddar & Herb Biscuits
Three years ago: My Favorite Chewy Chocolate Chip Cookies Roundup
Four years ago: Frozen Cookie Dough Wrapped Banana Pops
Five years ago: Vegetable Fried Rice for One
PIE CRUST ICE CREAM BOWLS
Makes approximately 12
1 (9-inch) pie crust, chilled (from scratch or store-bought)
1 egg, beaten
Sprinkles, ice cream toppings, whipped cream, etc.
- Preheat oven to 375°F. Unroll your pie crust and cut 4-inch circles with a round cookie cutter.
- Spray the bottom of a cupcake pan with cooking spray. Wrap each crust circle around the inverted cupcake pan cavities. Brush with egg and sprinkle with cinnamon-sugar. Prick the tops of each with the tines of a fork.
- Re-roll scraps and repeat.
- Bake for 10 minutes, or until the crusts are a light golden color. Cool completely before gently remove from the muffin pan.
- Fill with scoops of your favorite ice cream and toppings!
Source: Adapted from Crazy For Crust.
Disclosure: I was provided with complimentary ice cream from Graeter’s. All thoughts and opinions are my own.