Description
A delightful dessert combining the flavors of vanilla ice cream and hokey pokey candy in a graham cracker crust.
Ingredients
Scale
- 2 cups crushed graham crackers
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 pint vanilla ice cream, softened
- 1 cup hokey pokey (honeycomb candy), chopped
- 1 cup whipped cream
- 2 tablespoons chocolate syrup (optional)
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix until well combined.
- Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie pan to form a crust. Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let cool completely.
- In a large bowl, fold the softened vanilla ice cream with the chopped hokey pokey until evenly distributed.
- Pour the ice cream mixture into the cooled graham cracker crust, spreading it evenly. Cover with plastic wrap and freeze for at least 4 hours or until firm.
- Once the pie is set, remove it from the freezer and let it sit at room temperature for about 10 minutes before slicing. Top each slice with whipped cream and a drizzle of chocolate syrup if desired.
Notes
- For a twist, try using chocolate ice cream instead of vanilla for a richer flavor.
- You can also substitute the hokey pokey with crushed Oreos or your favorite candy for a different texture and taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: New Zealand
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg