Grasshopper Pie by Mark Peel: This update on the American classic from the 1960's makes use of fresh, homemade vanilla ice cream and real whipped cream.
Frozen Grasshopper Pie by Hannah Kaminsky: For health-conscious eaters or those with allergies, this vegan take on grasshopper pie is a good substitute. Vegan marshmallows step in, while the green hue and creamy texture come from avocados!
Blackberry and Raspberry Semifreddo by Lori Longbotham: This frozen dessert, served in semi-frozen slices, is more akin to an ice cream cake than an ice cream pie, but your guests won't be complaining. Fresh berries make it truly special.
Coffee and Pistachio Semifreddo by Victoria Blashford-Snell and Brigitte Hafner: Another semifreddo, this recipe uses the unlikely flavor combination of coffee, marsala, vanilla and pistachios for a sophisticated sweet finish.
Tostada Sundae With Coffee-Caramel Sauce by Victoria Wise and Susanna Hoffman: Sort of like individual ice cream pies, these desserts are made with crunchy, caramelized tortillas, filled with vanilla ice cream and a luxurious sauce consisting of strong coffee, dark brown sugar and cream.
Profiteroles With Banana Rum Ice Cream and Bitter Chocolate Sauce by Lora Zarubin: Pastry filled with ice cream, profiteroles fit into a broad ice cream pie category by association, and these are too good to leave out. Homemade banana rum ice cream packs a punch, while bittersweet chocolate makes and intense sauce.