Cherries Jubilee Ice Cream Pie

Cherries Jubilee Ice Cream Pie Recipe
Becky Luigart-Stayner
All the flavors of the classic summertime dessert combine in this easy-to-prepare pie. Since the cherries are cooked, frozen ones work just fine--and they save you the trouble of pitting fresh ones.

Yield:

8 servings (serving size: 1 pie wedge and 3 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 277
Caloriesfromfat 23 %
Fat 7 g
Satfat 3.4 g
Monofat 2.4 g
Polyfat 0.8 g
Protein 5 g
Carbohydrate 47.3 g
Fiber 1.6 g
Cholesterol 24 mg
Iron 0.7 mg
Sodium 165 mg
Calcium 88 mg

Ingredients

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

Preparation

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.

Note:

Lorrie Corvin,

August 2005
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