See more
Photo: James Baigrie Photo by: Photo: James Baigrie

Ice Cream Pie with Warm Blueberry Sauce

Real Simple AUGUST 2005

  • Yield: Makes 4 servings


  • 1 store-bought refrigerated piecrust (such as Pillsbury)
  • 2 cups fresh blueberries
  • 1/3 cup sugar
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 1/8 teaspoon ground cinnamon
  • 2 pints vanilla ice cream


Special equipment: four 4-inch tart pans

Heat oven to 375° F. Coat the bottom and sides of the tart pans with cooking spray, vegetable oil, or butter. Divide the piecrust into 4 portions and roll them out so they're slightly larger than the pans. Press the dough into the pans. Run a rolling pin over the tops to trim the excess dough. Line the dough with parchment paper or foil, fitting it up the sides. Fill with pie weights, dried beans, or uncooked rice. Place the pans on a baking sheet and bake for 10 minutes. Remove the weights and paper and let cool.

Meanwhile, in a saucepan, over medium heat, cook the berries, sugar, water, cornstarch, and cinnamon until the sauce thickens slightly, 5 to 6 minutes. Remove from heat and cool slightly. Remove the crusts from pans and transfer to serving plates. Place 1/2 pint of ice cream in each tart. Spoon some sauce on top.

Tip: If you don't own small tart pans, make one large pie using the same recipe.

Nutritional Information

Amount per serving
  • Calcium: 180.79mg
  • Calories: 540.55
  • Calories from fat: 42%
  • Carbohydrate: 75.69g
  • Cholesterol: 58.08mg
  • Fat: 25.13g
  • Fiber: 3.04g
  • Iron: 1.07mg
  • Protein: 6.55mg
  • Saturated fat: 10.53g
  • Sodium: 311mg

Go to Full Version of

Ice Cream Pie with Warm Blueberry Sauce Recipe