Chocolate Pistachio Ice Cream Pie

Super easy to make, this is a great pie for the busy host!

 

Ingredients
 
Graham cracker pie crust
Chocolate or Rocky Road ice cream
Pistachio ice cream
2 graham crackers, crushed
1/4 cup chopped pistachios
About 40 whole pistachios
Chocolate syrup

Let the ice cream sit out for a few minutes until soft and somewhat melted. Fill the bottom half of the pie crust with chocolate ice cream, using a butter knife to spread it flat.  Cover with a pot lid and put it in the freezer for a few minutes while you're preparing the pistachios.

Sprinkle crushed graham crackers on top of the chocolate ice cream.  Then fill the rest of the pie crust with pistachio ice cream, again smoothing it flat.  If you don't want the toppings mixing in with the melted ice cream, put the covered pie back in the freezer for a few minutes.

Spread the chopped pistachios over the top of the pie and line the edges with whole pistachios.  Drizzle a little chocolate syrup over the top and freeze until ready to serve.

Almond Milk & Puree

Almonds are a great source of healthy protein, and they're also good for your skin. This simple recipe makes almond milk from scratch--and you can use the puree as a homemade facial scrub.

Ingredients

1/2 cup sliced almonds
2 cups water
1 teaspoon honey

Soak the almonds in water for at least 6 hours, or overnight, at room temperature.

Blend in a blender for a couple minutes, add honey, and blend a little longer. Use a coffee filter to strain the liquid from the almond puree, scooping out the puree from the filter as you go.

Refrigerate the milk and enjoy by itself or in cereal or a smoothie. You can add a little cinnamon, sugar, or more honey if you want it sweeter. Use the puree as a facial scrub to cool and exfoliate dry skin. The milk will stay fresh in the refrigerator up to 4 days; the puree will stay up to 2 weeks.