8 servings (serving size: 1 pie wedge and 3 tablespoons sauce)
1/3 cup water
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons brandy
1 (12-ounce) package frozen pitted dark sweet cherries
2 tablespoons butter, melted
2 tablespoons honey
1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
4 cups vanilla low-fat ice cream, softened
How to Make It
Preheat oven to 375°.
Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely.
Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 375° for 8 minutes. Cool completely.
Place 1/2 cup cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry mixture in an airtight container; cover and chill.
Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add pureed cherry mixture, and gently fold in to achieve a swirl pattern. Spoon mixture into the cooled crust. Cover and freeze 4 hours or until firm. Top with reserved cherry sauce just before serving.
This pie has received rave reviews from everyone to whom I have served it, and I've shared the recipe often. The crust in the recipe is best (delicious!), but if you are in a hurry and need to use the store-bought graham cracker crusts, be aware that this amount of filling will overfill one of them, so you may need to use two, or save some of the filling for another use (like just eating with a spoon!). Another change I have made occasionally is using Marsala instead of brandy, when I was out of brandy, and the flavor was just as wonderful. This recipe requires only a moderate amount of effort, with ingredients easily found, for a big payoff. It get 5 stars in my book.
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