Friday, May 25, 2012 / 38 Comments / , , , ,

Red, White, and Blueberry Ice Cream Pie with Granola Crust {gluten free}

 Memorial Day is just a few days away. I'm looking forward to the long weekend and spending lots of time with my family. Perhaps a beach day is in order.
What are your plans this weekend and Memorial Day? Any special patriotic recipes to share?
This guilt-free frozen pie made with a granola crust, frozen yogurt, and berry sauce is my favorite light and refreshing patriotic dessert. Use any white ice cream you like - I used plain frozen yogurt.

Yummy Hubby said this was the best crust ever. Ever. I'd have to agree... the nutty granola crust was perfect with the tangy frozen yogurt.

Red, White, and Blueberry Ice Cream Pie with Granola Crust
printer friendly recipe 

Serves 8

For the crust: 
2 cups natural granola (make sure it's gluten free if you are on a gluten free diet)
1/2 cup walnut pieces
4 tablespoons melted coconut oil
1 tablespoon agave syrup

For the filling;
1 quart vanilla ice cream or frozen yogurt, softened to spreadable consistency

For the berry topping:
6 oz. fresh raspberries (about 1 1/4 cups)
6 oz. fresh blueberries (about 1 1/4 cups)
2 tablespoons agave syrup
2 tablespoons water
1 lemon
1 teaspoon cornstarch

Preheat oven to 350 degrees F.

In a food processor, pulse crust ingredients until combined and granola is ground to crumbs. Lightly coat a 9-inch pie dish with cooking spray and press crust into bottom of dish and up the sides. Bake for 10 minutes. Cool completely.

In a small saucepan over medium high heat, stir together raspberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of 1/2 the lemon, and 1/2 teaspoon cornstasrch.

In another small saucepan over medium heat, stir together blueberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of the other 1/2 of the lemon, and the other 1/2 teaspoon of cornstarch. Simmer both saucepans of berries until berries have broken down and sauce has thickened, stirring occasionally with a whisk, about 10 minutes. Cool and pour each sauce separately through a fine mesh sieve into small separate bowls. Let sauces cool completely.

Pour sauces into resealable sandwich bags. Snip a tiny amount off one of the corners of the bags. Alternating bags, pipe circles about 2-inches apart over the pie starting in the center and working outward. Drag a toothpick from the center of pie outward to the crust so that the berry sauces are pulled upward. Drag toothpick back in the other direction (from crust to center) about 2-inches away from the first line. Continue around the pie. Freeze uncovered at least 3 hours. Cover with plastic wrap until ready to serve. Serve with additional berries and any remaining sauces.

Bookmark this pie for Memorial Day AND 4th of July!
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