Ice Cream Pie
Outfitted with piped ice cream lattice and cherry-topped rosettes, this fool-the-eye pie is part sundae, part pastry, which makes it a perfect summertime tart.
7 cups vanilla ice cream
9 in. unbaked pie shell
Pie serves 8-10
Prepare pastry for pie according to package directions. Cool completely.
Spoon about 4 cups whipped ice cream into cooled crust. Half fill disposable decorating bag fitted with tip 32 with whipped ice cream. Pipe ice cream in lattice design across top of pie; pipe rosettes around pie edge. Position cherries on rosettes; sprinkle with chocolate shavings. Freeze until firm, 6 hours or overnight.