Green Mountain Pie
Yield
8 servingsPrep
20 minCook
120 minReady
4 hrsLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ¾ | cups |
macaroons
crumbs, soft (about seven 2 inch cookies crumbled) |
* |
| ¼ | cup |
lard
butter flavor, melted |
|
| Filling | |||
| 2 | pints |
lime sherbet
softened |
* |
| 1 | quart |
vanilla ice cream
softened |
*
|
| 1 ½ | cups |
macaroons
crumbs, soft |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 414 | ml |
macaroons
crumbs, soft (about seven 2 inch cookies crumbled) |
* |
| 59 | ml |
lard
butter flavor, melted |
|
| Filling | |||
| 946 | ml |
lime sherbet
softened |
* |
| 0.9 | l |
vanilla ice cream
softened |
*
|
| 355 | ml |
macaroons
crumbs, soft |
* |
Directions
CRUST: Preheat oven to 350℉ (180℃).
Lightly grease 9 inch pie plate.
Combine 1¾ crumbs and melted butter flavor lard.
Press into greased pie plate.
FILLING: Spread 1 pint lime sherbet in cooled crust.
Freeze about 1 hour until firm.
Combine ice cream and 1½ cup macaroon crumbs.
Spread evenly over sherbet.
Freeze about 1 hour until firm. Spread remaining sherbet over ice cream.
Freeze several hours. Remove from freezer 10 to 15 minutes before serving.
