Raspberry Ice Cream Pie


Crust: Sauce: Directions:
Place ice cream and sherbet in refrigerator to soften. Place thawed raspberries in syrup in strainer over 2-cup glass measuring cup on counter to drain. Save liquid for sauce

Heat oven to 375*. In medium bowl, mix crust ingredients; pres in bottom and up sides of a 9 glass pie plate. Bake 5-8 minutes or until edge begins to brown. Cool completely, about 15 minutes.

Scoop half of vanilla ice cream into crust. In a large bowl, fold raspberries into sherbet and spoon raspberry sherbet over vanilla ice cream in crust. Scoop remaining ice cream over top and smooth evenly. Freeze at least 2 hours until firm.

In a 1-quart saucepan, mix sugar and cornstarch. Stir in reserved raspberry liquid. Cook over medium heat, stirring constantly until mixture becomes thickened and clear. Stir in orange juice. Cool at room temperature at least 10 minutes before serving. Serve with sauce and fresh raspberries if desired, Store leftover pie in freezer, store leftover sauce in refrigerator.

***See comments for additional info

Time to Prepare: 3 hours including freezing time. Actual prep, 1/2 hour

Submitted By: Betsy

Ice cream and sherbet amounts are approximate. I used Keebler Vanilla Wafers because I believe they have a better taste than Nabisco's. A bag of frozen raspberries can be used in place of a box- to make the sauce in that case, cook extra raspberries, orange juice and a spoonful of confectioner's sugar in a saucepan, straining through a sieve when cooked. Use a spoon to release extra liquid through sieve. For a different flavor choice, substitute orange sherbet for raspberry.

Submit a comment about this recipe: