Vanilla Ice Cream Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use oven mitts for safety.

2. 2

   In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

3. 3

   Gradually pour in the ice cream vanilla extract, mixing until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for 10 minutes.

4. 4

   Roll out the chilled dough on a lightly floured surface to a thickness of about 3 mm. Transfer the dough to a 23 cm pie dish and trim the edges to fit.

5. 5

   Crimp the edges to form a decorative border. Prick the bottom of the crust with a fork to prevent it from bubbling during baking.

   Tip: Use a fork to create a decorative pattern.

6. 6

   Bake the crust for 15 minutes, then reduce the oven temperature to 160°C (320°F) and continue baking for an additional 20 minutes, or until the crust is lightly golden.

   Tip: Rotate the pie halfway through baking.

7. 7

   Let the crust cool completely in the pie dish. In a separate bowl, whip the heavy cream until it forms stiff peaks. Fold in the whipped cream and vanilla ice cream until well combined.

   Tip: Use an electric mixer for this step.

8. 8

   Pour the ice cream mixture into the cooled pie crust and smooth the top with a spatula.

   Tip: Chill the pie for at least 2 hours before serving.

9. 9

   Just before serving, sprinkle the confectioners' sugar and sliced vanilla beans over the top of the pie. Drizzle with melted unsalted butter in a zig-zag pattern.

   Tip: This adds a beautiful, caramelized effect to the pie.