RED VELVET-BLUEBERRY ICE CREAM PIE
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Scrape off and discard the frosting from the cupcakes; crumble the cupcakes into crumbs. Press all but 1/4 cup crumbs into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze 30 minutes.
- Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes. Spread the ice cream evenly over the crust using an offset spatula or rubber spatula; spread the sorbet on top. (Return the pie to the freezer between layers if the ice cream gets too soft.) Freeze while you make the whipped cream.
- Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Top the pie with the whipped cream and sprinkle the reserved cupcake crumbs around the edge. Freeze until firm, at least 4 hours or overnight.
BLUEBERRY ICE CREAM PIE RECIPE - (4.5/5)
Provided by kelsa94
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer. Bake 8 to 12 minutes until lightly golden. Don't over brown or the crust will have an overpowering flavor. Allow to completely cool on a rack. Transfer to freezer until ready to use. (May be made up to a week in advance and frozen, tightly wrapped.) In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend. Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked. Set aside to cool; refrigerate sauce until completely chilled before proceeding. "Otherwise you'll wind up with a blueberry milk shake," Scott says. Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened. Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges. Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set. To serve: 1. In chilled mixing bowl, whisk creme fraiche, heavy cream, and sugar until just thickened to spreading consistency. Do not over beat. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side.
RED, WHITE AND BLUEBERRY ICE CREAM PIE WITH GRANOLA CRUST
One of my favorite pies is creamy, crunchy and patriotic. Make squiggles with the sauces, or use them for a fun design. -Marina Delio, Santa Barbara, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Place granola and walnuts in a food processor; pulse until fine crumbs form. Add butter and honey; pulse just until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 10-12 minutes or until lightly browned. Cool completely on a wire rack., Spread ice cream into prepared crust. Freeze, covered, at least 2 hours., In a small saucepan, combine raspberry sauce ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, 5-7 minutes or until thickened, stirring occasionally. Meanwhile, in another saucepan, repeat with blueberry sauce ingredients., Press each sauce through a fine-mesh strainer into a bowl; discard seeds. Cool completely., Transfer sauces to separate heavy-duty resealable plastic bags; cut a small hole in corner of bag. Decorate pie as desired. Freeze, covered, until serving. Serve with any remaining raspberry and blueberry sauces.
Nutrition Facts : Calories 360 calories, Fat 20g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 96mg sodium, Carbohydrate 43g carbohydrate (23g sugars, Fiber 8g fiber), Protein 8g protein.
BLUEBERRY CREAM PIE
Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.
Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.
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- Preheat oven to 350°F. Spray 9-inch pie plate with cooking spray. Mix cone crumbs, sugar and Fleischmann’s in medium bowl until well blended; press firmly onto bottom and up side of prepared pie plate. Bake 8 minutes. Cool completely on wire rack.
- Place 2-1/2 cups blueberries in blender or food processor container; cover. Blend until almost smooth. Place in large bowl. Add ice cream and remaining 1/2 cup blueberries; stir until well blended. Cover. Freeze 30 to 45 minutes, or until mixture mounds easily, stirring occasionally.
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