Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Mixed Berry Ice Cream Pie
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- Level: Easy
- Total: 6 hr 30 min
- Active: 30 min
- Yield: 1 9-inch pie
This pie combines colorful and tangy berry ice creams and fresh berries packed into a toasty graham cracker crust. Use 2 pints of the same flavor of berry ice cream or mix it up and do 2 layers of different flavors — strawberry, blueberry, black raspberry or mixed berry would all be delicious here. Plain whipped cream is an essential topping, plus more graham cracker crumbs for a slightly crunchy finish.
- Level: Easy
- Total: 6 hr 30 min
- Active: 30 min
- Yield: 1 9-inch pie
Ingredients
For the Crust:
For the Filling:
For the Whipped Cream:
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Directions
- Make the crust: Mix the cookie crumbs, granulated sugar and melted butter in a bowl. Press firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate 30 minutes.
- Make the filling: Spread 1 pint ice cream in the crust and top with the berries and cookie crumbs, lightly pressing them down so they stick. Freeze 1 to 2 hours. Top with the remaining pint of softened ice cream, then freeze until solid, at least 4 hours.
- In the last 30 minutes of freezing, make the whipped cream: Whisk the heavy cream and confectioners’ sugar until soft peaks form. Add the vanilla and whisk until stiff peaks form. Spread on the pie and garnish with more cookie crumbs. Freeze 30 minutes.
