Burgundy Cherry Pie
Ready In: 4 hrs 20 mins
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
- 2 cups dark cherries, pitted or 1 (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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