Raspberry-Pistachio Ice Cream Pie with Almond Praline
Raspberry-Pistachio Ice Cream Pie with Almond Praline might be just the dessert you are searching for. One serving contains 455 calories, 8g of protein, and 22g of fat. This recipe serves 10. A mixture of amaretti cookies, sugar, pistachio ice cream, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes. It is perfect for Summer.
Preheat oven to 325°F. Butter 9-inch-diameter glass pie dish.
Mix cookie crumbs and melted butter in medium bowl until evenly moistened. Press crumb mixture onto bottom and up sides of prepared dish.
Bake until crust is firm and crisp to touch, about 10 minutes. Cool completely.
Line baking sheet with foil; oil lightly. Stir sugar in heavy medium skillet over medium-low heat until sugar begins to melt, about 8 minutes. Increase heat to medium-high and cook until sugar turns into deep golden syrup, stirring occasionally, about 4 minutes. Stir in almonds. Immediately pour praline onto foil-lined baking sheet; spread with wooden spoon.
Let stand until praline is cool and firm, about 30 minutes.
Cut praline into 1/2-inch pieces.
Transfer half of praline pieces to processor; grind until powder forms. Reserve remaining praline pieces for topping.
Spread 1 pint pistachio ice cream gently and evenly in cooled crust (crust is fragile).
Sprinkle 1/4 cup praline powder over.
Spread raspberry gelato evenly over.
Sprinkle remaining praline powder over. Leaving 1 inch border of raspberry gelato showing, spread remaining pistachio ice cream over top of pie, mounding slightly in center.
Sprinkle reserved praline pieces over top. Freeze until firm, at least 4 hours. (Can be made 5 days ahead. Cover tightly; keep frozen.)
Let pie soften slightly at room temperature, about 5 minutes.
Serve pie with Raspberry Sauce, if desired.
*Available at Italian markets and some supermarkets.
Recommended wine: Cream Sherry, Moscato Dasti, Port
Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. 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 Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.
NV Solera Cream SherryThe Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.