Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
Easter is over, which means that all of the Easter candy is available at extreme discount (so glad!). And here's a perfect way to use those surplus sugarcoated marshmallow creatures: Peeps S'more Ice Cream Pie.
Made by filling a buttery graham cracker crust with rocky road ice cream, this frozen delight gets a sweet finish with broiled Peeps nesting on top, making for a treat that is as much eye candy as it is sweet to eat.
About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. She is currently at work on her first book.
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons brown sugar, packed
- 1/3 cup butter, melted
- 1 pint rocky road ice cream, softened (chocolate is fine too)
- 1 cup marshmallow fluff
- 12-14 Peeps in various colors and shapes
Preheat your oven to 325.
In a medium bowl, combine the graham cracker crumbs and sugar; add the butter, and stir until well distributed.
Press the graham cracker mixture into a greased 9-inch pie plate.
Bake for 7-9 minutes, or until lightly brown. Remove from the oven, and let cool to room temperature.
Spoon the ice cream into the crust, gently smoothing it down so that the ice cream lies flat; take care, because the crust is fairly delicate and you don't want to get crumbs in the ice cream.
Freeze until firm, about 30 minutes.
Spread the marshmallow fluff in an even layer on top of the ice cream; place the Peeps on top of the fluff in whatever configuration you'd like. Return the pie to the freezer for at least two hours or even overnight; you really want it to be pretty frozen before the next step.
Just before serving, broil about 6 inches from the heat source for about 1-2 minutes, or until the Peeps are nice and toasty. Serve immediately.