LAYS® Pink Lemonade Vanilla Pie with Salty Potato Chip Crust

LAY'S^® Pink Lemonade Vanilla Pie with Salty Potato Chip Crust

15 min (+ 4 hrs chill time)

15 min

4 hrs 30 min

6-8

With a vibrant pink color, this stunning ice cream pie is an explosion of zesty citrus, sweet vanilla ice cream and salty potato chips flavors.

1

Crust: Preheat oven to 350°F.
2

In food processor, pulse LAY'S^® Classic Potato Chips until finely crushed into crumbs. Add sugar and pulse to combine. Add melted butter and pulse to combine. Press mixture into bottom and sides of 9-inch pie plate.
3

Bake for 10 to 12 minutes or until golden brown and crisp. Let cool completely.
4

Filling: Meanwhile, in large bowl, soften 3 cups vanilla ice cream in refrigerator for 10 to 15 minutes.
5

In medium bowl, using handheld electric mixer, whip cream until stiff peaks start to form. Beat in lemon zest, lemon juice and pink food coloring.
6

Fold or beat whipped cream mixture into ice cream until combined. Scrape into prepared crust; smooth top. Cover and freeze for at least 4 hours or until firm and set (overnight is best).
7

Let stand at room temperature for 5 minutes before serving. Slice and serve pie with scoop of remaining ice cream and garnish with sprinkles.