Red, White and Blue Ice Cream Pie
50Prep Time Minutes
315Total Time Minutes
10Number of Ingredients
PAM® Baking Spray
1-1/4 cups graham cracker crumbs
1/2 cup granulated sugar, divided
1/3 cup butter, melted
1/4 cup water
2 teaspoons cornstarch
2 cups fresh blueberries
1 teaspoon lemon juice
2-1/2 cups vanilla ice cream, softened
1-1/4 cups thinly sliced fresh strawberries
Reddi-wip® Original Dairy Whipped Topping
|% Daily Value|
|Total Fat||15 g||23%|
|Saturated Fat||9 g||43%|
|Dietary Fiber||2 g||8%|
|Vitamin C||17 mg||28%|
|Vitamin A||438 iu||9%|
Preheat oven to 375°F. Spray 9-inch glass pie plate with cooking spray; set aside. Stir together graham cracker crumbs and 1/4 cup sugar in medium bowl. Add melted butter; mix well. Press mixture firmly in bottom and up sides of pie plate. Bake 6 minutes or until golden brown and set. Cool completely, about 35 minutes.
Meanwhile, stir together water, remaining 1/4 cup sugar and cornstarch in small saucepan. Add blueberries and lemon juice. Bring to a boil over medium heat, stirring frequently. Cook 5 minutes or until thickened, stirring occasionally. Remove from heat; let cool 5 minutes.
Spread blueberry mixture evenly over crust. Refrigerate 10 minutes. Spread softened ice cream over blueberry mixture. Freeze pie until firm, about 4 hours. Arrange strawberries over ice cream. Cut into 8 slices; top with Reddi-wip. Serve immediately.
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