No-Crust Coconut Pie Pecan Crust Brownie Ice Cream Pie

INGREDIENTS:

1 c. chopped pecans
1/4 c. sugar
1 tbsp. self-rising flour
1/4 c. butter
2 eggs
1 tbsp. milk
1 pkg. brownie mix

DIRECTIONS:

Mix pecans, sugar, flour, and butter. Press on bottom and sides of 9-inch pie plate.

Combine brownie mix, milk, and eggs in a bowl; pour batter onto pecan crust. Bake at 325 degrees for 40 minutes, until filling is slightly moist.

Cool, then freeze. Spoon in vanilla ice cream. Freeze.

Serve pie slices with praline, chocolate, or hot fudge dessert topping.

Mixer Pie Crust

INGREDIENTS:

1 3/4 c. all-purpose flour
1/2 tsp. salt
2/3 c. shortening
1/4 c. cold water

DIRECTIONS:

In small mixing bowl combine flour and salt. Add shortening. Beat with electric mixer on low speed until pieces are size of small peas (15-20 seconds). Add water all at once; beat on low speed until moistened (10-15 seconds). Form into a ball. Divide into 2 balls. Makes 1 double crust or 2 single crust pie shells.