1 AST ER REC IP E M ICE CREAM PIES 5 S VA R I AT I O N ACTIVE: 25 MINUTES TOTAL: 5 HOURS 40 MINUTES (including 5 hours chilling time) EQUIPMENT: 9-inch pie pan (not deep-dish) TO MAKE AHEAD: Once frozen, wrap and freeze for up to 5 days. CALORIE BOOST SORE MOUTH OR THROAT VEGETARIAN 138 DESSERTS WITH BENEFITS ICE CREAM PIES In the mood for a soothing slice of cool and creamy pie? With this master recipe you can vary the crusts and flavorings to create exactly what your taste buds are craving. Compared with traditional ice cream pies, our lightened-up versions cut saturated fat by half, and boost flavor with fresh ingredients. CRUST FILLING 2 cups coarsely crumbled ¾ cup heavy cream graham crackers, ginger ⅓ cup sugar or chocolate snaps 1 cup nonfat vanilla Greek 3 tablespoons canola oil yogurt FLAVORING & TOPPING 1. Heat oven to 350°F. Coat a 9-inch pie pan with cooking spray. Place crumbled graham crackers (or snaps) in a food processor and process until finely ground. Add oil and process until well combined. Using your fingertips, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake for 10 to 12 minutes. Let cool completely before filling. 2. Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt. Fold in FLAVORING FLAVORING. Spread the mixture into the cooled crust. 3. Decorate with TOPPING TOPPING. 4. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing. SERVES 8