Ice cream pie

If I reminiscence back to dinner at my Grandparent's house, it always brings up lasagna, followed by ice cream pie.  It is such a simple recipe that I am surprised every time I have it just how tasty it it.  Plus, as a bonus, you make it the day before you serve it, so it is all ready to go when you need it.

Nut choppers:

ICE CREAM PIE:

1/2 cup melted butter
1 cup brown sugar
1 cup chopped pecans
3 cups corn flakes
1 cup coconut flakes
1 quart vanilla ice cream, slightly softened

Add melted butter to brown sugar in a large bowl.  Add corn flake, coconut and pecans and mix well.

Pack about 3/4 of the mixture into the bottom and up the sides of a 10" pie plate.

Spoon in the ice cream.

Sprinkle remaining crumbies on the top, pressing into the ice cream. 

Cover and keep in the fridge several hours, or overnight.

Key Lime Pie

I've never made a lime pie before, but we had a pile of limes from Bountiful Basket, so I decided to try it out. The entire family loved it! The title scared the kids a little, so I told them it was lemonade pie, and that did the trick.

Graham Cracker Crust:
Blend together, and then press into a pie plate:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
6T melted butter.

Pie filling:
Combine:
4 egg yolks, beaten
2 cans sweetened condensed milk
1 cup lime juice (I think it took me 8 limes, but I forgot to count.)

Pour filling into crust. Bake at 375 for 25 minutes. Chill before serving.