Neapolitan Ice Cream Pie with Rice Krispies Crust

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.