Berry Ice Cream Pie

Name: Berry Ice Cream Pie
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters butter or margarine, melted; 1 Tbsp cornstarch; 2 Tbsps orange juice; 118 milliliters finely chopped pecans; 170 grams container fresh raspberries, if desired; 8 servings Reserved raspberry liquid; 283 grams box frozen raspberries in syrup, thawed; 473 milliliters (1 pint) raspberry sherbet; 3 Tbsps sugar; 710 milliliters (1 1/2 pints) vanilla ice cream; 296 milliliters vanilla wafer crumbs (41 wafers)

You can never have too many dessert recipes, so give Berry Ice Cream Pie a try. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 494 calories, 4g of protein, and 20g of fat each. Summer will be even more special with this recipe. Head to the store and pick up orange juice, pecans, vanillan ice cream, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 55 minutes.

Instructions

Place ice cream and sherbet in refrigerator to soften.

Ingredients you will need

Ice Cream

Sherbet

Place thawed raspberries in syrup in strainer over 2-cup glass measuring cup on counter to drain and save liquid for sauce.

Ingredients you will need

Raspberries

Syrup

Equipment you will use

Measuring Cup

Sieve

Heat oven to 375F. In medium bowl, mix crust ingredients; press in bottom and up side of ungreased 9-inch glass pie plate.

Ingredients you will need

Crust

Equipment you will use

Bowl

Oven

Bake 5 to 8 minutes or until edge just begins to brown. Cool completely, about 15 minutes.

Equipment you will use

Oven

Scoop 1 1/2 cups ice cream into crust. In large bowl, fold drained raspberries into sherbet. Spoon over ice cream. Scoop remaining ice cream over top. Freeze at least 2 hours until firm.

Ingredients you will need

Raspberries

Ice Cream

Sherbet

Crust

Equipment you will use

Bowl

Meanwhile, in 1-quart saucepan, mix sugar and cornstarch. Stir in reserved raspberry liquid. Cook over medium heat, stirring constantly, until mixture becomes clear and thickened. Stir in orange juice; cool at room temperature at least 10 minutes before serving.

Ingredients you will need

Orange Juice

Corn Starch

Raspberries

Sugar

Equipment you will use

Sauce Pan

Serve individual servings of pie with sauce. If desired, garnish with fresh raspberries. Cover and store pie in freezer, sauce in refrigerator.

Ingredients you will need

Raspberries

Sauce

Equipment

Ingredients

Servings:

59milliliters

butter or margarine, melted 1Tbsp

cornstarch 2Tbsps

orange juice 118milliliters

finely chopped pecans 170grams

container fresh raspberries, if desired 8servings

Reserved raspberry liquid 283grams

box frozen raspberries in syrup, thawed 473milliliters

(1 pint) raspberry sherbet 3Tbsps

sugar 710milliliters

(1 1/2 pints) vanilla ice cream 296milliliters

vanilla wafer crumbs (41 wafers)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.