In the mood for a soothing slice of cool and creamy pie? With this master recipe, you can vary the crusts and flavorings to create exactly what your taste buds are craving. Compared with traditional ice cream pies, our lightened-up versions cut saturated fat by half, and boost flavor with fresh ingredients.
Ingredients
Crust
2 cups coarsely crumbled graham crackers, ginger, or chocolate snaps
3 tablespoons canola oil
Filling
3/4 cup heavy cream
1/3 cup sugar
1 cup nonfat vanilla Greek yogurt
Flavoring & topping (options below)
Flavors
Mango-Coconut
Flavoring: 1 ripe mango finely chopped, 1 small banana, pureed, 1/2 teaspoon coconut extract
Topping: 2 tablespoons toasted coconut flakes
Grasshopper
Flavoring: 1/4 teaspoon peppermint extract, 2-4 drops green natural food dye
Topping: 1/4 cup crumbled chocolate snaps
Strawberry-Lime
Flavoring: 1 cup sliced strawberries, pureed, 2 tablespoons white rum, 2 teaspoons lime zest
Topping: 1 cup sliced strawberries, 1 teaspoon lime zest
Mocha
Flavoring: 1 tablespoon of cocoa powder plus 2 teaspoons of instant espresso or coffee powder dissolved in 2 tablespoons of water
Topping: 1/4 cup chocolate-covered espresso beans, chopped
Blackberry-Lemon
Flavoring: 2 cups blackberries, pureed and strained through a fine sieve, 2 teaspoons lemon zest
Topping: 1 cup blackberries
Directions
1. Heat oven to 350°F. Coat a 9-inch pie pan with cooking spray. Place crumbled graham crackers (or snaps) in a food processor and process until finely ground. Add oil and process until well combined. Using your fingertips, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake for 10 to 12 minutes. Let cool completely before filling.
2. Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt. Fold in flavoring. Spread the mixture into the cooled crust.
3. Decorate with topping.
4. Quarter marshmallows with an oiled knife. Distribute the pieces over the batter, pressing them in. Distribute nuts and chocolate (or chips) around the marshmallows.
5. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.
ACTIVE: 25 minutes
TOTAL: 5 hours 40 minutes (including 5 hours chilling time)
EQUIPMENT: 9-inch pie pan (not deep-dish)
TO MAKE AHEAD: Once frozen, wrap and freeze for up to 5 days.
Nutritional Information
SERVES 8
Mango-Coconut
Calories 301, Fat 16g (sat 7g), Cholesterol 31mg, Carbs 35g, Total sugars 22g (added 12g), Protein 5g, Fiber 2g, Sodium 118mg, Potassium 248mg.
Grasshopper
Calories 277, Fat 17g (sat 6g), Cholesterol 31mg, Carbs 27g, Total sugars 19g (added 17g), Protein 5g, Fiber 1g, Sodium 136mg, Potassium 59mg.
Strawberry-Lime
Calories 258, Fat 15g (sat 6g), Cholesterol 31mg, Carbs 25g, Total sugars 17g (added 14g), Protein 4g, Fiber 1g, Sodium 89mg, Potassium 143mg.
Mocha
Calories 289, Fat 18g (sat 6g), Cholesterol 31mg, Carbs 29g, Total sugars 20g (added 18g), Protein 5g, Fiber 1g, Sodium 125mg, Potassium 78mg.
Blackberry-Lemon
Calories 279, Fat 16g (sat 6g), Cholesterol 31mg, Carbs 31g, Total sugars 17g (added 12g), Protein 5g, Fiber 3g, Sodium 117mg, Potassium 213mg.
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Recipe credit: NOURISH by Eating Well Magazine. Sponsored by Taiho Oncology.
