Kardea's Graveyard Ice Cream Pie is one Halloween recipe you won't want to bury#KardeaBrown #FoodNetwork #DeliciousMissBrown #HalloweenWatch #DeliciousMissBrown, Sundays at 12|11c on Food Network, or #StreamOnMax!Get the recipe https://foodtv.com/46FjhwySubscribe to Food Network http://foodtv.com/YouTubeKardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Graveyard Ice Cream PieRECIPE COURTESY OF KARDEA BROWNLevel: EasyTotal: 6 hr 30 min (includes freezing time)Active: 30 minYield: 8 servingsIngredients32 chocolate sandwich cookies, such as Oreos6 tablespoons unsalted butter, melted1/4 teaspoon kosher salt (see Cooks Note)One 1.5-quart container chocolate ice cream, softened7 peanut butter cups, coarsely chopped1/3 cup candy-coated peanut butter-flavored chocolate pieces, such as M&Ms1/3 cup candy-coated peanut butter pieces, such as Reeses PiecesFor decorating: melted dark chocolate wafers, 8 oblong sandwich cookies with chocolate centers, such as Pepperidge Farm Milanos, candy corn pumpkinsDirectionsSpecial equipment: a piping bagAdd the chocolate sandwich cookies to a food processor and pulse until finely ground. Set aside 1/2 cup. Add the melted butter and salt to the food processor and pulse until the mixture resembles wet sand. Pour the crumb mixture into a 10 1/2-by-2-inch pie dish and press on the bottom and sides to create a crust. Freeze for 15 minutes.Transfer the ice cream to a large bowl and use a wooden spoon to soften until the ice cream is spreadable, but not soupy. Remove the crust from the freezer.Sprinkle half of the chopped candy evenly across the bottom of the crust. Spoon half of the softened ice cream over the candy and spread into an even layer using an offset spatula. Sprinkle the ice cream with the remaining candies, then top with the remaining ice cream. Smooth the top to cover all the candy. Cover with plastic wrap and freeze for at least 6 hours or up to overnight.To decorate, place the melted chocolate wafers in a piping bag. Pipe RIP on the oblong sandwich cookies and set aside to harden. Sprinkle the reserved cookie crumbs over the pie. Decorate with the cookie tombstones and candy corn pumpkins. Cut into slices and serve.Cooks Note: We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.Stream full episodes and more : http://watch.foodnetwork.com/Like Food Network on Facebook: https://www.facebook.com/FoodNetworkFollow Food Network on Instagram: https://www.instagram.com/foodnetwork/Follow Food Network on Twitter: https://twitter.com/FoodNetworkVisit Food Network online: http://www.foodnetwork.comKardea Browns Graveyard Ice Cream Pie | Delicious Miss Brown | Food Networkhttps://youtu.be/Oogu-mK2n90
