Do anyone have Ice-Cream Pie and Sweet Potatoes Pie Recipes?

Coffee Liqueur Ice Cream Pie





INGREDIENTS:


1 1/8 cups chocolate wafer cookies, crushed


1/2 cup unsalted butter, melted


6 tablespoons coffee-flavored liqueur


1 teaspoon instant espresso coffee powder


3 ounces semisweet chocolate, chopped


1 tablespoon unsalted butter


1 pint vanilla ice cream, softened


2 tablespoons coffee-flavored liqueur


1 pint chocolate ice cream, softened


2 tablespoons coffee-flavored liqueur


3/4 cup whipped cream, beaten stiff





DIRECTIONS:


Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, stir together the cookie crumbs and melted butter. Press mixture evenly onto bottom and sides of a 9 inch pie pan. Bake crust in oven for 10 minutes. Remove from oven and cool completely.





In a small saucepan, heat 6 tablespoons of liqueur and espresso powder over low heat. Heat until warm and powder is dissolved.





Stir in chocolate and 1 tablespoon of butter until mixture is melted and smooth. Allow to cool completely.





Place vanilla ice cream into mixing bowl with 2 tablespoons of coffee liqueur. Using an electric mixer, blend together on low speed. Spread over bottom of cooled crust and freeze until firm. Then spread cooled chocolate mixture over frozen ice cream.





Freeze pie until firm.





Blend together chocolate ice cream and 2 tablespoons liqueur. Spread chocolate ice cream mixture over frozen chocolate sauce in pie. Freeze until firm. Serve pie








Ice Cream Snowball Pie








INGREDIENTS:


2 (4 ounce) bars German sweet chocolate


3 tablespoons butter, melted


2 cups crisp rice cereal


2 tablespoons butter


1 pint vanilla ice cream


1 pint mint chocolate chip ice cream


1 pint strawberry ice cream





DIRECTIONS:


Lightly grease a 9-inch pie pan. Set aside.





Coarsely chop chocolate. Set aside 1/4 of it.





To Make Crust: Place remaining 3/4 of chocolate in a small saucepan with 3 tablespoons butter or margarine. Melt over low heat, stirring frequently, until smooth.





Place crisp rice cereal in a medium mixing bowl. Pour chocolate mixture over cereal, and stir gently to coat. Using the back of a spoon, press mixture onto bottom and sides of greased pie pan. Place crust in freezer just until firm, about 5 to 10 minutes.





To Make Chocolate Topping: Place remaining 1/4 of chopped chocolate and 2 tablespoons of butter or margarine in a small saucepan. Melt over low heat, stirring frequently, until smooth. Cool slightly.





Remove crust from freezer and arrange scoops of vanilla, mint chocolate chip, and strawberry ice cream in it. Drizzle chocolate mixture over top and serve immediately.








Ice Cream Sundae Pie





INGREDIENTS:


1 cup finely crushed chocolate wafers


1/2 cup finely chopped walnuts


1/4 cup butter, softened


1 cup heavy cream


2 tablespoons confectioners' sugar


1 quart vanilla ice cream, softened


1 (10 ounce) package frozen sweetened strawberries, thawed


1/4 cup walnut halves





DIRECTIONS:


Preheat oven to 375 degrees F (190 degrees C).





In a medium bowl, mix together chocolate wafer crumbs, chopped walnuts, and softened butter until thoroughly combined. Press mixture firmly into bottom and sides of a 9 inch pie pan. Bake in preheated oven for 7 minutes. Refrigerate until well chilled.





In a medium bowl, whip together whipping cream and confectioners' sugar until soft peaks form. Spread half of ice cream into bottom of crust. Cover with strawberries, then cover strawberries with remaining ice cream. Spread whipped cream over ice cream, and garnish with walnut halves. Freeze for 2 hours before serving. Allow to stand at room temperature for 10 minutes before slicing.








Sweet Potato Pie





INGREDIENTS:


2 cups mashed sweet potatoes


1/4 pound butter, softened


2 eggs, separated


1 cup packed brown sugar


1/4 teaspoon salt


1/2 teaspoon ground ginger


1/2 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg


1/2 cup evaporated milk


1/4 cup white sugar


1 (9 inch) unbaked pie crust





DIRECTIONS:


Preheat oven to 400 degrees F (200 degrees C).





In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.





Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.





Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.








Sweet Potato Pecan Pie





INGREDIENTS:


1 (9 inch) unbaked pie crust


2 tablespoons unsalted butter, melted


1 cup cooked and mashed sweet potatoes


2 eggs, beaten


3/4 cup light brown sugar


1/2 teaspoon ground ginger


1/2 teaspoon ground cinnamon


1/2 teaspoon freshly grated nutmeg


1 teaspoon vanilla extract


1/2 teaspoon salt


1/2 cup dark corn syrup


1 cup evaporated milk


1 1/2 cups chopped pecans


2 cups heavy whipping cream


3 tablespoons confectioners' sugar


1/4 cup hazelnut liqueur


1/4 cup pecan halves





DIRECTIONS:


Preheat oven to 375 degrees F (190 degrees C).





Prepare dough for one 9 inch pie. Refrigerate until ready to bake.





Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.





Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.





Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.