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Neapolitan Ice Cream Pie with Rice Krispies Crust

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Credit: Photo: Tara Donne; Food Styling: Anna Stockwell

I know bragging is distasteful, but I really believe I deserve some kind of award for this easy-peasy, playful pie — and I think you’ll agree after you try your first bite. The combination of the chewy-crispy crust, three layers of creamy ice cream, and a generous topping of barely sweetened, billowy whipped cream is literally that of which my sweetest dreams are made. Here’s how to make this fun summer treat.

How to Make a Rice Krispies Crust

I’ve been a Rice Krispies treat lover ever since my elementary school bake sale days, and yet I’d never imagined using said treat as a crust for a pie — until now. You’ll essentially make Rice Krispies treats with a little corn syrup and sugar rather than marshmallows, then press the mixture into a greased pie plate using a sheet of plastic wrap. The treat-based crust holds up extremely well to an ice cream filling, and, when frozen, doesn’t turn teeth-breaking-ly hard.

Credit: Photo: Tara Donne; Food Styling: Anna Stockwell

Layering and Serving the Pie

My affection for Neapolitan ice cream also runs deep. When I was a kid, a tub of Neapolitan in our freezer equaled several nights in a row of an extremely coveted dessert; and although I rarely indulge anymore, a bowl of the stuff really does put a little skip in my step.

Here, you’ll add the three flavors one layer at a time. After softening the vanilla ice cream and spreading it into the crust, you’ll freeze the pie while the strawberry ice cream softens, and so on. When all three layers are in, freeze the pie for least three hours or overnight.

Just before serving, top the pie with whipped cream, chocolate syrup, and a maraschino cherry. Whether you consider me worthy of an award or not, there’s no question that after making this pie once, it will leave you dreaming of making it again and again and again.

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Neapolitan Ice Cream Pie with Rice Krispies Crust

Yield Serves 8

Prep time 30 minutes

• fish-free
• peanut-free
• vegetarian
• shellfish-free
• pork-free
• pescatarian
• tree-nut-free
• soy-free
• egg-free
• red-meat-free

Per serving, based on 8 servings. (% daily value)

• Calories 476
• Fat 30.0 g (46.1%)
• Saturated 18.6 g (93.1%)
• Carbs 50.0 g (16.7%)
• Fiber 0.7 g (2.9%)
• Sugars 35.5 g
• Protein 4.1 g (8.3%)
• Sodium 243.8 mg (10.2%)

Ingredients

For the crust:

• 1/3 cup

  packed light brown sugar

• 1/3 cup

  light corn syrup

• 4 tablespoons

  (1/2 stick) unsalted butter, plus more for the pie plate

• 1 teaspoon

  vanilla extract

• 1/2 teaspoon

  kosher salt

• 2 1/2 cups

  puffed rice cereal, such as Rice Krispies

For the filling:

• 1 1/2 cups

  vanilla ice cream

• 1 1/2 cups

  strawberry ice cream

• 1 1/2 cups

  chocolate ice cream

For the whipped cream and serving:

• 1 1/2 cups

  cold heavy cream

• 2 tablespoons

  powdered sugar

• 2 teaspoons

  vanilla extract

• Chocolate syrup (optional)

• Maraschino cherries (optional)

Instructions

1. Generously coat a 9-inch pie plate with unsalted butter. Place 1/3 cup packed light brown sugar, 1/3 cup light corn syrup, and 4 tablespoons unsalted butter In a medium saucepan. Cook over medium-high heat, stirring occasionally with a flexible spatula, until the butter melts and the mixture begins bubbling in the center.

2. Remove from the heat. Add 1 teaspoon vanilla extract and 1/2 teaspoon kosher salt and stir to combine. Add 2 1/2 cups puffed rice cereal and stir until the cereal is evenly coated.

3. Transfer the cereal to the prepared pie plate. Drape a sheet of plastic wrap over it and gently and evenly press the mixture onto the bottom and up the sides of the plate. This gets easier as the mixture cools. Freeze until firm, about 15 minutes. Meanwhile, let 1 1/2 cups vanilla ice cream sit at room temperature until softened, 15 to 30 minutes.

4. Transfer the vanilla ice cream into the crust. Drape with plastic wrap and press the ice cream down into an even layer. Return the pie to the freezer.

5. Let 1 1/2 cups strawberry ice cream sit at room temperature until softened, then layer on top of the vanilla. Freeze the pie while you soften 1 1/2 cups chocolate ice cream. Layer the chocolate ice cream on top of the strawberry. Lightly cover with plastic wrap and freeze at least 3 hours or overnight.

6. When ready to serve, place 1 1/2 cups cold heavy cream, 2 tablespoons powdered sugar, and 2 teaspoons vanilla extract in a stand mixer fitted with the whisk attachment. (Alternatively, use a large bowl and electric hand mixer.) Beat on medium to medium-high speed until soft peaks form.

7. Decoratively spread the whipped cream onto the pie. Let sit 10 minutes. Slice with a long, sharp knife dipped in hot water and dried (dip and dry between each cut for the cleanest-looking slices). Serve with a drizzle of chocolate syrup and a maraschino cherry, if desired.

Recipe Notes

Make ahead: The pie can be made up to 3 days ahead. Make the whipped cream and top the pie right before serving.

Storage: Store leftovers in the freezer, wrapped in plastic wrap for up to 3 days. The whipped cream will freeze and the wrap will smoosh the cream a bit, but it will still taste delicious.

Jessie Sheehan

Contributor

Jessie Sheehan is a cookbook writer, recipe developer and baker. She is the author of The Vintage Baker (one of the Washington Post’s Best Cookbooks of 2018) and Icebox Cakes (both Chronicle Books). She has developed recipes for many cookbooks, besides her own, and has contributed recipes and/or written for the Washington Post, Better Homes & Gardens, Food Network Kitchen and Digital, Fine Cooking, Food52, The Hallmark Channel’s Home & Family Show, The FeedFeed and Chowhound, among others. Follow her on Instagram, TikTok, and Facebook @jessiesheehanbakes.

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Source : food