Chocolate-Almond Ice Cream Pie
3 tablespoons butter or margarine, melted
3/4 cup sliced almonds
1/3 cup sugarbox refrigerated pie crusts, softened as directed on box
quart (4 cups) chocolate ice cream, slightly softened
Heat oven to 400°F. In small bowl, mix melted butter, almonds and sugar. Spoon 1/3 of mixture into shallow baking pan; spread evenly. Bake 5 to 7 minutes, stirring once, until toasted. Set aside to cool, stirring once.Meanwhile, place pie crust in ungreased 9-inch glass pie plate; press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. DO NOT PRICK CRUST. Spoon remaining 2/3 of almond mixture into bottom and up side of crust; press against crust.Bake 12 to 14 minutes or until golden brown. Cool completely, about 1 hour.4.Spoon ice cream into cooled baked crust. Sprinkle cooled almond mixture over ice cream. Freeze uncovered until firm, about 4 hours. Let pie stand at room temperature 10 minutes before cutting. Pie can be stored in freezer up to 1 week.
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