Sinful Ice Cream Pie

What happens when a cheese cake recipe merges with an ice cream pie recipe? You end up one extremely rich and sinful dessert. The only down fall is it is a bit labor intensive but Oh sooo worth it. The curst is based on ratherbeswimmin's Nutty Graham Cracker Crust **chill time not included**

• Ready In: 1 hr 7 mins
• Yields: 1 pie

Ingredients

• Nutty Graham Cracker Crust

• 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

• Mixed Berry Sauce

• 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

• Filling and Topping

• 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)

Directions

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.