red, white and blueberry ice cream pie
From my Mamaw's recipe collection.
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yield
8 serving(s)
prep time
45 Min
method
Refrigerate/Freeze
Ingredients For red, white and blueberry ice cream pie
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2 cgranola without raisins
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1/2 cchopped walnuts
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1/4 cbutter, melted
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1 Tbsphoney
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3 cvanilla ice cream or low-fat vanilla frozen yogurt, softened if necessary
- FOR THE RASPBERRY SAUCE
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1 1/4 cfresh raspberries
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1 Tbspwater
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1 Tbsplemon juice
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1 Tbsphoney
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1/2 tspcornstarch
- FOR THE BLUEBERRY SAUCE
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1 1/4 cfresh blueberries
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1 Tbspwater
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1 Tbsplemon juice
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1 Tbsphoney
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1/2 tspcornstarch
How To Make red, white and blueberry ice cream pie
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1Preheat oven to 350°. Place granola and walnuts in a food processor; pulse until fine crumbs form. Add butter and honey; pulse just until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 10-12 minutes or until lightly browned. Cool completely on a wire rack. Spread ice cream into prepared crust. Freeze, covered, at least 2 hours.
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2In a small saucepan, combine raspberry sauce ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, 5-7 minutes or until thickened, stirring occasionally. Meanwhile, in another saucepan, repeat with blueberry sauce ingredients. Press each sauce through a fine-mesh strainer into a bowl; discard seeds. Cool completely.
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3Transfer sauces to separate heavy-duty resealable plastic bags; cut a small hole in corner of bag. Decorate pie as desired. Freeze, covered, until serving. Serve with any remaining raspberry and blueberry sauces.
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