It’s been two or three weeks since I last shared one of mom’s recipes from this cookbook. Time to get back to it!

Seeing as it is November, it doesn’t seem the season for ice cream pie. But it was in the upper 80s yesterday and the forecast is for 87 today – so this is safely within ice-cream-eating-season in central Texas.

I usually prepare the recipe and post a picture of it, but I am just too full of sugar in the form of Halloween candy to do it.

Use your imagination….. pie plate with crunchy crust filled with ice cream and a few sprinkles of crunchiness on top. For fall, you might imagine butter pecan. Maybe go all out and swirl on some caramel sauce.

Crunchy Ice Cream Pie

1/4 pound butter or margarine
1 cup light brown sugar, packed
3 1/2- or 4-ounce package slivered almonds
1 1/2 cups coconut, packed
1 1/2 cups Rice Chex (measure before mashing)
1/2 gallon ice cream

Brown almonds in butter then mix all ingredients together except ice cream. Pack into pie tins, reserving some for top of pie. fill with softened ice cream and sprinkle remaining mixture on top. Freeze.