¾ cup semi-sweet chocolate chips (divided – ½ & ¼)
½ cup Blue Diamond Salted Caramel Almonds, coarsely chopped (divided – ¼ & ¼) (plain almonds can be substituted)
Instructions
Prepare pie crust:
In the bowl of a food processor combine flour, sugar and salt. Process for 30 seconds. Distribute the butter pieces evenly over the flour mixture. Pulse 3 times. Distribute the shortening pieces and the walnuts over the flour mixture. Pulse 8 more times. Place mixture in a large bowl.
Add the cold water in a teaspoon at a time and use a fork to blend until mixture starts to come together and is no longer dry (do not make too wet.) Roll out and place into a 10″ pie pan. Trim the crust leaving 1″ hanging over edge of pan. Fold edges under and flute. Prick bottom and sides with tines of a fork. Place prepared crust in freezer for 15 minutes.
Preheat oven to 425°. Remove crust from freezer. Line with aluminum foil and fill with pie weights (uncooked rice can be substituted for the weights.) Place in center of preheated oven and cook for 15 minutes. Remove from oven and lower oven temperature to 375°. Remove foil along with weights and place pie shell back in oven for an additional 10 – 15 minutes until crust is golden brown. Remove from oven and let cool completely.
Prepare filling:
While the pie shell is cooling place the ice cream in the refrigerator for 20 minutes to soften if needed.
When the pie shell is completely cooled place the ice cream in a large bowl. Using a spatula fold in the ¾ cups marshmallows, ½ cup semi-sweet chocolate chips and ¼ cup chopped almonds. Place the ice cream mixture into the pie crust and smooth the top with the spatula.
Sprinkle the remaining ¼ marshmallows, ¼ cup chocolate chips and ¼ cup chopped almonds evenly over the top. Place the pie in the freezer for 4 hours or overnight.
Remove the pie from the freezer. Slice with a heated knife and serve.