Neapolitan Ice Cream Pie with Rice Krispies Crust

updated Jun 10, 2021
summer
Neapolitan Ice Cream Pie with Rice Krispies Crust

Layers of chocolate, vanilla, and strawberry ice cream fill this cool, creamy, and playful pie.

Serves8

Prep30 minutes

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whole ice cream cake with chocolate and cherry on it
Credit: Photo: Tara Donne; Food Styling: Anna Stockwell

I know bragging is distasteful, but I really believe I deserve some kind of award for this easy-peasy, playful pie — and I think you’ll agree after you try your first bite. The combination of the chewy-crispy crust, three layers of creamy ice cream, and a generous topping of barely sweetened, billowy whipped cream is literally that of which my sweetest dreams are made. Here’s how to make this fun summer treat.

How to Make a Rice Krispies Crust

I’ve been a Rice Krispies treat lover ever since my elementary school bake sale days, and yet I’d never imagined using said treat as a crust for a pie — until now. You’ll essentially make Rice Krispies treats with a little corn syrup and sugar rather than marshmallows, then press the mixture into a greased pie plate using a sheet of plastic wrap. The treat-based crust holds up extremely well to an ice cream filling, and, when frozen, doesn’t turn teeth-breaking-ly hard.

Credit: Photo: Tara Donne; Food Styling: Anna Stockwell

Layering and Serving the Pie

My affection for Neapolitan ice cream also runs deep. When I was a kid, a tub of Neapolitan in our freezer equaled several nights in a row of an extremely coveted dessert; and although I rarely indulge anymore, a bowl of the stuff really does put a little skip in my step.

Here, you’ll add the three flavors one layer at a time. After softening the vanilla ice cream and spreading it into the crust, you’ll freeze the pie while the strawberry ice cream softens, and so on. When all three layers are in, freeze the pie for least three hours or overnight.

Just before serving, top the pie with whipped cream, chocolate syrup, and a maraschino cherry. Whether you consider me worthy of an award or not, there’s no question that after making this pie once, it will leave you dreaming of making it again and again and again.

Neapolitan Ice Cream Pie with Rice Krispies Crust

Layers of chocolate, vanilla, and strawberry ice cream fill this cool, creamy, and playful pie.

Prep time 30 minutes

Serves 8

Nutritional Info

Ingredients

For the crust:

  • 1/3 cup

    packed light brown sugar

  • 1/3 cup

    light corn syrup

  • 4 tablespoons

    (1/2 stick) unsalted butter, plus more for the pie plate

  • 1 teaspoon

    vanilla extract

  • 1/2 teaspoon

    kosher salt

  • 2 1/2 cups

    puffed rice cereal, such as Rice Krispies

For the filling:

  • 1 1/2 cups

    vanilla ice cream

  • 1 1/2 cups

    strawberry ice cream

  • 1 1/2 cups

    chocolate ice cream

For the whipped cream and serving:

  • 1 1/2 cups

    cold heavy cream

  • 2 tablespoons

    powdered sugar

  • 2 teaspoons

    vanilla extract

  • Chocolate syrup (optional)

  • Maraschino cherries (optional)

Instructions

  1. Generously coat a 9-inch pie plate with unsalted butter. Place 1/3 cup packed light brown sugar, 1/3 cup light corn syrup, and 4 tablespoons unsalted butter In a medium saucepan. Cook over medium-high heat, stirring occasionally with a flexible spatula, until the butter melts and the mixture begins bubbling in the center.

  2. Remove from the heat. Add 1 teaspoon vanilla extract and 1/2 teaspoon kosher salt and stir to combine. Add 2 1/2 cups puffed rice cereal and stir until the cereal is evenly coated.

  3. Transfer the cereal to the prepared pie plate. Drape a sheet of plastic wrap over it and gently and evenly press the mixture onto the bottom and up the sides of the plate. This gets easier as the mixture cools. Freeze until firm, about 15 minutes. Meanwhile, let 1 1/2 cups vanilla ice cream sit at room temperature until softened, 15 to 30 minutes.

  4. Transfer the vanilla ice cream into the crust. Drape with plastic wrap and press the ice cream down into an even layer. Return the pie to the freezer.

  5. Let 1 1/2 cups strawberry ice cream sit at room temperature until softened, then layer on top of the vanilla. Freeze the pie while you soften 1 1/2 cups chocolate ice cream. Layer the chocolate ice cream on top of the strawberry. Lightly cover with plastic wrap and freeze at least 3 hours or overnight.

  6. When ready to serve, place 1 1/2 cups cold heavy cream, 2 tablespoons powdered sugar, and 2 teaspoons vanilla extract in a stand mixer fitted with the whisk attachment. (Alternatively, use a large bowl and electric hand mixer.) Beat on medium to medium-high speed until soft peaks form.

  7. Decoratively spread the whipped cream onto the pie. Let sit 10 minutes. Slice with a long, sharp knife dipped in hot water and dried (dip and dry between each cut for the cleanest-looking slices). Serve with a drizzle of chocolate syrup and a maraschino cherry, if desired.

Recipe Notes

Make ahead: The pie can be made up to 3 days ahead. Make the whipped cream and top the pie right before serving.

Storage: Store leftovers in the freezer, wrapped in plastic wrap for up to 3 days. The whipped cream will freeze and the wrap will smoosh the cream a bit, but it will still taste delicious.