Rating: 5 stars
1 Ratings
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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.

Lorrie Corvin
Recipe by Cooking Light August 2005

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Credit: Becky Luigart-Stayner

Recipe Summary test

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

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Directions

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  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

277 calories; calories from fat 23%; fat 7g; saturated fat 3.4g; mono fat 2.4g; poly fat 0.8g; protein 5g; carbohydrates 47.3g; fiber 1.6g; cholesterol 24mg; iron 0.7mg; sodium 165mg; calcium 88mg.
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