Becky Luigart-Stayner
Yield
8 servings (serving size: 1 pie wedge and 3 tablespoons sauce)

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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely.

Step 3

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.

Step 4

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.

Step 5

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.

Ratings & Reviews

Obiesmom's Review

Obiesmom
September 07, 2009
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.