Active Time
20
Total Time
2 Hours 20 Mins
Yield
8 (serving size: 2 ice cream balls)

Here in the South, homemade pie on Thanksgiving is a guarantee, of course right alongside the turkey. We certainly can’t get enough of pumpkin, pecan, and apple pie on Turkey Day, so much so that we go in for seconds and sometimes thirds. Count yourself very lucky if you make it to the end of Thanksgiving with some pie leftover. But if you do, we concocted the perfect, cool treats out of pie scraps.

This innovative dessert takes leftover pie and ice cream and transforms it into a crunchy, bite-sized treat. This recipe only calls for 5 ingredients, all of which can easily be found in your pantry. We formed the ice cream and pie into balls, then rolled that blend in a bed of cornflakes to create a crispy outer layer.  We drizzled honey on the finished ice cream balls for a sweet garnish. This no-bake, kid-approved dessert is a very creative way to use Thanksgiving leftovers.

How to Make It

Step 1

 Line a rimmed baking sheet with parchment paper; set aside. Stir together cornflakes, butter, and salt in a medium bowl.

Step 2

Using a 1-inch scoop, scoop out 16 scoops ice cream and lay them on prepared baking sheet. Spoon 2 teaspoons pie of choice on top of ice cream scoops. Scoop 16 more scoops of ice cream and place them on top of pie, creating a sort-of ice cream sandwich. Roll ice cream and pie together in cornflake mixture, forming cornflake-crusted balls. Transfer balls back to prepared baking sheet and place in freezer. Freeze until solid, at least 2 hours, or until ready to serve. Transfer ice cream balls to a serving platter and drizzle with honey to serve.