Spicy Applesauce Ice Cream Pie
cake mix, apple spice
maple nut ice cream
butter brickle ice cream, or cinnamon ice cream
Heat oven to 3500F.
Generously grease and flour bottom, sides and rim of two 9-inch pie pans or round cake pans. Do not use 8-inch pans, they are too small.
In a large bowl, blend all ingredients, except the ice cream, until moistened.
Beat two minutes at highest speed.
Spread half batter (2¼ cups) in bottom of each prepared pan.
Do NOT spread up sides of pan.
Bake at 3500F for 25 to 30 minutes; DO NOT OVERBAKE.
Crusts should collapse to form pie shells.
Cool completely before filling.
In a large bowl, blend softened ice cream until smooth.
Divide and spread evenly in center of pie shells leaving a ½ inch rim.
If desired, drop spoonfulls of ice cream topping on top, swirl with a knife.
Freeze pies at least 2 hours before serving.
Store in freezer.
Once pies are frozen, wrap airtight to avoid freezer burn.