RED, WHITE AND BLUEBERRY ICE CREAM PIE WITH GRANOLA CRUST RECIPE
My favorite summer pie is creamy, crunchy and patriotic. Make squiggles with the sauces, or use them for a fun design. -Marina Delio, Santa Barbara, California
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Preheat 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.
- In 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.
- Transfer 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.
- Yield: 8 servings.
- Originally published as Red, White and Blueberry Ice Cream Pie with Granola Crust in Simple & Delicious
- June/July 2015
- Add to Recipe Box
- Email a Friend
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
