Pistachio-Cherry Ice Cream Pie
- Level: Easy
- Yield: 1 9-inch pie
- Total: 6 hr 30 min
- Active: 30 min
Ingredients
For the Crust:
1 1/4 cups chocolate wafer cookie crumbs
3 tablespoons granulated sugar
4 tablespoons butter, melted
For the Filling
1 pint pistachio ice cream, slightly softened
1 cup chopped salted roasted pistachios
1/2 cup maraschino cherries in syrup, plus more, for topping
1 pint cherry-vanilla ice cream, slightly softened
For the Whipped Cream
1 1/2 cups heavy cream
3 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
2 tablespoons unsweetened cocoa powder
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 the pistachio ice cream in the crust and top with the chopped pistachios and cherries, lightly pressing them down so they stick. Freeze 1 to 2 hours. Top with the cherry-vanilla 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 cocoa powder. Whisk until stiff peaks form. Spread on the pie and garnish with maraschino cherries and some of their syrup. Freeze 30 minutes.