Burgundy Cherry Pie
"A delicious, frosty dessert from an old newspaper clipping. Cook time is freezing time."
- Ready In:
- 4hrs 20mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 1 1⁄2 quarts burgundy cherry ice cream (storebought or Burgundy Cherry Ice Cream)
- 1 chocolate cookie pie crust or 1 graham cracker pie crust
- 1⁄2 pint whipping cream
- 1 cups dark cherries, pitted or (16 ounce) package frozen cherries, thawed
- 1⁄2 cup raspberry jam (I prefer seedless)
directions
- Freeze crumb crust.
- Remove ice cream from freezer and let it temper in the refrigerator about 15 to 20 minutes.
- Spoon ice cream into frozen crust and freeze for an hour.
- Whip cream and smooth over top of pie; return to freezer for an additional three hours.
- Mix cherries (and juice, if frozen cherries are used) into raspberry jam.
- Refrigerate to chill.
- Let pie temper in the refrigerator for about 15 minutes prior to serving to allow easy portioning.
- To serve, cut pie into wedges and ladle some cherries and sauce over each piece.
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RECIPE SUBMITTED BY
Molly53
United States
