Baskin Robbins Pie Recipes

Steps:

• Heat oven to 350°F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
• Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.
• In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
• Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.

Steps:

• For the Crust:.
• Preheat oven to 350*.
• Mix flour, margarine and pecans together and press into the bottom and up the sides of a deep dish pie pan.
• Bake for 20 minutes.
• Allow crust to cool completely.
• For the filling:.
• Mix the sugar and cream cheese together until creamy.
• Reserve 1 cup of Cool Whip and fold the rest into the cream cheese mixture.
• Put this mixture into the pie crust and top with the prepared chocolate pudding.
• Top with reserved Cool Whip and sprinkle with pecans.
• Chill for at least 4 hours or over night.

Steps:

• Allow ice cream to sit out long enough to soften, but do not let it melt!
• Spread ice cream into crust.
• Top with carmel topping, and pecans.
• If you want an extra rich flavor cook your pecans in real butter until they become aromatic and roast just a bit.

Steps:

• 1. Allow ice cream to sit out long enough to soften, but do not let it melt.
• 2. Spread ice cream into crust.
• 3. Top with caramel topping, and pecans.
• 4. If you want an extra rich flavor cook your pecans in real butter until they become aromatic and roast just a bit.

Steps:

• Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
• Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
• Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
• Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.