This French Vanilla Ice Cream Pie With Nutty Almond Crust recipe is easy to make and lip smacking delicious.
The Nutty Crust and Pie
Cream the butter and sugar until smooth.
Add the nuts and flour - mix well. Add almond extract and mix until the dough forms a ball. Divide and press the dough evenly into a springform 8 inch pan.
Make the crust just a little over 1/4" thick.
Allow the dough to rest in the freezer for 30 minutes, or in the refrigerator for 1 hour. Preheat the oven to 350˚F. Put the tart shell on a cookie sheet and bake for 20-25 minutes, or until golden.
Cool completely before putting in the ice cream.
Spoon the slightly softened ice cream into the pie crust and smooth the top.
Put into the freezer. It is good to do this one day ahead so it freezes nice and hard.
When you serve, make the whipping cream and dollop on.
In a large chilled bowl, whip the cream until stiff peaks are just about to form.
Beat in vanilla and sugar until peaks form. Be sure not to overbeat or the whipping cream will become lumpy and butterlike.