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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
1/3 cup water
1/4 cup sugar
1 tbsp cornstarch
2 tbsp brandy
1 (12 oz) pkg frozen pitted dark sweet cherries
2 tbsp butter, melted
2 tbsp honey
1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
4 cups vanilla ice cream, softened
Preheat oven to 375.
Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely.
Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 375 for 8 minutes. Cool completely.
Place 1/2 cup cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry mixture in an airtight container; cover and chill.
Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add pureed cherry mixture, and gently fold in to achieve a swirl pattern. Spoon mixture into the cooled crust. Cover and freeze 4 hours or until firm. Top with reserved cherry sauce just before serving.
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CHERRIES JUBILEE ICE CREAM PIE
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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
1/3 cup water
1/4 cup sugar
1 tbsp cornstarch
2 tbsp brandy
1 (12 oz) pkg frozen pitted dark sweet cherries
2 tbsp butter, melted
2 tbsp honey
1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
4 cups vanilla ice cream, softened
Preheat oven to 375.
Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely.
Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 375 for 8 minutes. Cool completely.
Place 1/2 cup cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry mixture in an airtight container; cover and chill.
Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add pureed cherry mixture, and gently fold in to achieve a swirl pattern. Spoon mixture into the cooled crust. Cover and freeze 4 hours or until firm. Top with reserved cherry sauce just before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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