Sinful Ice Cream Pie

Total Time: 1 hr 7 mins Preparation Time: 1 hr Cook Time: 7 mins

Ingredients

• 3/4 cup blanched slivered almond, toasted
• 2 tablespoons firmly packed brown sugar
• 2 tablespoons all-purpose flour
• 1 cup graham cracker crumbs
• 2 tablespoons graham cracker crumbs (total 1 cup and 2 tablespoons)
• 1/4 teaspoon ground cinnamon
• 1 pinch salt (big pinch)
• 1/4 cup unsalted butter, melted
• 3 cups mixed berries (strawberries, blueberries, raspberries and blackberries or any combination you like)
• 1/3 cup granulated sugar
• 1 teaspoon cornstarch (heaping teaspoon)
• 1/4 teaspoon salt
• zest of one lemon
• 1 tablespoon lemon juice
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon cinnamon
• 1 tablespoon water
• 8 ounces cream cheese, room temperature
• 1 quart vanilla ice cream (good quality or home made)
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 tablespoon sugar
• 4 ounces dark cocoa, bar i us 60%, shaved into curls, divided (3/4 for filling and 1/4 for garnish)
• 1 -2 cup fresh berries (to garnish)

Recipe

• 1 crust:.
• 2 lightly toast almonds and set aside.
• 3 butter deep dish pie pan and set aside.
• 4 combine almonds, brown sugar, and flour in the container of a food processor; process in a number of long bursts until the nuts are very finely chopped.
• 5 add graham cracker crumbs cinnamon and salt pulse a few times to blend.
• 6 turn on oven to 350°f.
• 7 transfer to a mixing bowl and add in the butter; mix first with a fork, then with your hands to form evenly dampened crumbs.
• 8 press evenly into bottom and up sides of pie plate.
• 9 bake 7 minutes.
• 10 let cool on wire rack; once cool place in freezer till ready to fill.
• 11 sauce:.
• 12 in large non reactive skillet over medium heat stir together berries, sugar, cornstarch, salt, lemon zest, lemon juice, nutmeg, cinnamon and water. continue stirring until the berries come to a full simmer.
• 13 simmer for 1 additional minute until the sauce is slightly thickened. i end up with between 3/4 - 1 cup.
• 14 cool to room temperature and then place in refrigerator to get good and cold.
• 15 filling:.
• 16 using kitchenaid mixer beat cream cheese till light and fluffy.
• 17 switch to paddle attachment and add the softened ice cream mixing just till well blend but not to the point of being a melted mess.
• 18 place in freezer just a few minutes to firm up but not set as you still need to be able to work with it.
• 19 assemble:
• 20 place 3/4 of the cocoa curls in frozen pie crust.
• 21 spoon half the cream cheese and ice cream mixture on top of the curls and spread into an even layer.
• 22 top with chilled berry sauce.
• 23 spoon on the remaining ice cream and very carefully spread to edges. if too soft it will run every were and if too hard the berry sauce will squish out.
• 24 cover with plastic wrap and freeze till firmly set. i do 8 hours to overnight.
• 25 topping:.
• 26 in a chilled metal bowl beat sour cream, heavy cream and sugar until just thickened to a spreading consistency. carful not to over or under beat.
• 27 spread cream mixture over pie.
• 28 garnish with fresh berries and reserved cocoa curls.
• 29 hope you enjoy!
• 30 i took this to a dinner party were a friend thought i should try maxing in a spring form pan. as of yet have not done that, but am posting to recipe as a reminder.