LAY'S® Pink Lemonade Vanilla Pie with Salty Potato Chip Crust

Prep Time:

15 min (+ 4 hrs chill time)

Cook Time:

15 min

Total Time:

4 hrs 30 min

Servings:

6-8

With a vibrant pink color, this stunning ice cream pie is an explosion of zesty citrus, sweet vanilla ice cream and salty potato chips flavors.

Ingredients

Crust:

5 cups LAY'S® Classic Potato Chips
1/4 cup granulated sugar
1/3 cup unsalted butter, melted

Filling:

6 cups vanilla ice cream, divided
1/2 cup heavy or whipping (35%) cream
1 tbsp freshy grated lemon zest
1/3 cup freshly squeezed lemon juice
1 to 2 drops pink food coloring
2 tbsp sprinkles

Instructions

Step 1
Crust: Preheat oven to 350°F.

Step 2
In food processor, pulse LAY'S® Classic Potato Chips until finely crushed into crumbs. Add sugar and pulse to combine. Add melted butter and pulse to combine. Press mixture into bottom and sides of 9-inch pie plate.

Step 3
Bake for 10 to 12 minutes or until golden brown and crisp. Let cool completely.

Step 4
Filling: Meanwhile, in large bowl, soften 3 cups vanilla ice cream in refrigerator for 10 to 15 minutes.

Step 5
In medium bowl, using handheld electric mixer, whip cream until stiff peaks start to form. Beat in lemon zest, lemon juice and pink food coloring.

Step 6
Fold or beat whipped cream mixture into ice cream until combined. Scrape into prepared crust; smooth top. Cover and freeze for at least 4 hours or until firm and set (overnight is best).

Step 7
Let stand at room temperature for 5 minutes before serving. Slice and serve pie with scoop of remaining ice cream and garnish with sprinkles.