Monday, October 31, 2011

"I Scream" Graveyard Pie

Without a doubt, this has been the best candy-less, costume-less halloween weekend I've ever had.  Instead of frantic costume-making, I had a surprisingly non-frantic arts 'n crafts session helping with place cards for my cousin's wedding.  Less than 24 hours later, in a quiet, sunny rose garden, they got married!  (Congratulations Erwin and Cindy!!!!!!)  The rest of the weekend was a blissful blur of food, family time, and more food.  In fact, I almost completely forgot that it was Halloween, though looking back, I'm pretty sure one little girl wore a Disney princess costume--complete with a tiara--to the wedding.  Now that I've arrived back from the wedding weekend, I've realized, in typical procrastinator fashion, that I have only a small window of opportunity left for a halloween-themed blog post!

From the right, my spooky neuron with my friends' pumpkins--Apple logo with Steve Jobs face, Toad from MarioKart

Luckily, I'd managed to squeeze in some quality halloween related activities the week before.  It's not halloween without a bit of sugary decadence, so this I Scream (ice cream) pie with its graham cracker crust and milano cookie-tombstones called out to me at once.  As a bonus, I decided to decorate the tombstones with the names of famous neuroscientists, though this quickly turned into scientists with short names.  Turns out, it was the perfect complement to my similarly geeked-out jack-o-lantern: a spooky neuron, with fangs!  Happy Halloween everyone--may it be filled with sweet treats!

I Scream Graveyard Pie
Adapted from Everyday Food
Total Recipe Cost: $5.18 for 8 servings!

9 graham crackers
1/2 cup (1 stick) of unsalted butter, melted and cooled
1 pint ice cream #1 (I used cookies 'n creme)
1 pint ice cream #2 (I used mint chocolate chip, yumm)
12 oreo cookies or chocolate wafers
5 milano cookies
decorating gel (optional)

Preheat the oven to 325F.  In a food processor (or by hand with a rolling pin), process the graham crackers until they are finely ground (it will be roughly 2 cups worth).  Add the butter slowly, and mix until well incorporated.  Press the graham cracker mixture firmly into a 9" pie plate, along the bottom and sides, then bake for 20 minutes until set.  Let the crust cool at least 45 minutes before adding ice cream.

In a separate bowl, stir ice cream #1 until it's softened and can be easily spread.  Using a rubber spatula (it sticks less to the ice cream), spread the ice cream evenly across the crust.  Freeze the pie for at least 1.5 hours, until it's firm.

Soften ice cream #2 and spread it on top of the first ice cream layer.  Freeze it again, while you prepare the remaining layer.

To make the "dirt" layer of the graveyard pie, finely process the chocolate wafers.  (If you're using oreos, like I did, just twist off one side of the cookie for the pie, and use the remaining cookie+frosting halves to make your some doublestuff oreos for later!  You're welcome.)  To make the tombstones, cut the milano cookies in half and decorate with your own spooky twist!  Spread the crushed cookie "dirt" evenly on the pie, then firmly place the cookie "tombstones" cut side down into the dirt.  If the ice cream is too hard, use a knife to cut slits to place the tombstones in.  Eat your scary treat immediately, or store frozen for up to a week!  Happy Halloween!!!

Unit Cost
Total Cost
9 graham crackers
1 stick unsalted butter
1 pint ice cream #1
$2.88/1.5 quarts
1 pint ice cram #2
$2.88/1.5 quarts
12 oreos
5 milano cookies



  1. To make up for the lack of sugary halloween treats in both our lives this year, perhaps we should make and decorate MLK themed cookies for the ski trip! :) Somehow that just doesn't have the same ring though does it...

  2. Thanks Tina!

    Apta: Come over to the states anytime and I'll whip up some Halloween treats for you :) Have you decided if you're moving back??

    Elena: oops, responding too late. haha I don't think i made a single thing this ski trip. Probably due partially to vacation-laziness, and fear of baking at altitude!

    Rachel: Thanks!! btw, love your blog name!