BLUEBERRY ICE CREAM PIE
A velvety blueberry ice cream pie that makes the perfect cool-down treat
Provided by Amanda Powell
Categories ice cream
Time 25m
Number Of Ingredients 5
Steps:
- Mix together the crushed cereal and the butter together until it resembles wet sand. Press into a 9-inch pie dish. Freeze until needed.
- In a bowl, lightly stir together the blueberry syrup and the ice cream so there are streaks of syrup through the ice cream, do not fully incorporated.
- Pour into the pie dish and spread.
- Freeze until solid. Top with whipped cream.
Nutrition Facts : ServingSize 1 slice, Calories 241 kcal, Carbohydrate 26 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 47 mg, Sodium 67 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 5 g
BLUEBERRY ICE CREAM PIE
Ice Cream Pie Recipe made with homemade flaky lattice pie crust. Pie filled with a vanilla ice cream and blueberry compote swirl.
Provided by Jenn
Categories Dessert
Time 1h40m
Number Of Ingredients 10
Steps:
- Make two batches of homemade pie crust and place in fridge to firm.
- Roll one crust out to 1/8-1/4 inch thickness and gently place into 9 inch springform pan. Allow excess dough to hand over sides. Prick bottom crust a few times with fork. Place lined pan in freezer for 15 minutes to firm.
- Preheat oven to 350 F (176 C). Remove pan from freezer, line crust with parchment paper and fill with pie weights, dried rice, or uncooked beans.
- Blind bake crust for 40 minutes or until golden on edges. Carefully remove liner and weights by lifting out parchment paper. Place pan on cooling rack to completely cool. Using a sharp knife cut away any excess crust from sides of pan. Then transfer bottom crust in pan to freezer to freeze.
- Roll out second pie dough to 1/8-1/4 inch thickness. Cut into 14 equal length (if possible) 1-inch strips.
- Line a flat cookie sheet without a rim with parchment paper. Make your lattice topping on the parchment paper as if it were the top of a pie. Make sure to leave little gaps to resemble a pie top.
- Brush crust with egg wash and sprinkle with coarse or sparkling sugar.
- Place pan in the freezer for 10-15 minutes to firm before baking.
- Bake pie crust top on middle rack for 40 minutes or until golden brown.
- Remove pan and let completely cool on rack.
- Combine ingredients into medium sized sauce pan on medium high heat. Cook until blueberries are wrinkled and soft. About 5-6 minutes.
- Remove berries with a slotted spoon and transfer to bowl. Cook liquid an additional 2-3 minutes and then pour over berries. Allow compote to cool completely at room temperature then place in fridge for 20 minutes to chill.
- In a large bowl stir together vanilla ice cream and blueberry compote until slightly combined with swirls of purple and vanilla. Use a metal spoon.
- Remove bottom pie crust from freezer. Scoop blueberry ice cream into baked bottom crust and fill to the top. Cover with plastic wrap and set in freezer to firm to 2-3 hrs.
- Meanwhile remove chilled top crust and cut a round circle using a sharp knife to a little wider than 9 inches in diameter.
- Remove pie from freezer once ice cream is set. Gently open collar and push pie through.
- Slide bottom crust carefully off the metal pan and onto serving dish. Place top crust onto pie.
- Drizzle top crust with maple syrup.
- Carefully slice with large sharp knife and serve!
BLUEBERRY ICE CREAM PIE
From the crust up, this amazing blueberry pie is like nothing you've tasted before. Sweet almonds, tangy creme fraiche, and bright lemon zest all lend their signature notes.
Provided by BHG Test Kitchen
Time 10h38m
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.
- Bake 8 to 12 minutes until lightly golden. "Don't overbrown or the crust will have an overpowering flavor," Scott says. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).
- In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.
- Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.
- Set aside to cool; refrigerate sauce until completely chilled before proceeding. "Otherwise you'll wind up with a blueberry milk shake," Scott says.
- Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.
- Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.
- Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set. To serve:
- In chilled mixing bowl, whisk crème fraîche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. "It is very easy to go from smooth to grainy," Scott says. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.
Nutrition Facts : Calories 363 kcal, Carbohydrate 39 g, Cholesterol 53 mg, Protein 6 g, SaturatedFat 10 g, Sodium 200 mg, Sugar 31 g, Fat 22 g, UnsaturatedFat 10 g
BLUEBERRY CREAM PIE
Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.
Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.
BLUEBERRY ICE CREAM PIE
Steps:
- Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.
- Bake 8 to 12 minutes until lightly golden. Don't overbrown or the crust will have an overpowering flavor. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).
- In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.
- Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.
- Set aside to cool; refrigerate sauce until completely chilled before proceeding. (Consistency will be too soft unless sauce is thoroughly chilled.)
- Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.
- Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.
- Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.
- In chilled mixing bowl, whisk crème fraîche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat -- it's very easy to go from smooth to grainy. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.
Nutrition Facts : Calories 363 calories, Carbohydrate 39 g, Cholesterol 53 mg, Fat 22 g, Protein 6 g, SaturatedFat 10 g, Sodium 200 mg, Sugar 31 g
EASY BLUEBERRY CREAM PIE
This is a favorite pie with my family come blueberry season here in Michigan.-Diane Bullis, Grant, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugars, flour, salt and nutmeg. Add 2 cups blueberries, butter and lemon juice. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Refrigerate for 15 minutes. stir in remaining berries., Pour into pastry shell. Refrigerate for 3 hours or until set. Combine topping ingredients; serve with pie. Refrigerate leftovers.
Nutrition Facts : Calories 344 calories, Fat 12g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 195mg sodium, Carbohydrate 58g carbohydrate (37g sugars, Fiber 2g fiber), Protein 2g protein.
BLUEBERRY ICEBOX PIE
A retro dessert for today's rushed lifestyles. Perfect for summer, this refrigerator dessert is quick, easy, delicious and can be made the day before. From "Ice Box Pies" by Lauren Chattman. Prep time includes chilling.
Provided by Lorac
Categories Pie
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine cornstarch and water until smooth.
- In a medium saucepan, combine 3 cups blueberries, sugar, cinnamon, and nutmeg.
- Stir in cornstarch mixture and cook over medium heat, stirring constantly, until thickened.
- Cook another 2 minutes, remove from heat and stir in butter and remaining 2 cups of berries.
- Pour into crust, cover with plastic wrap and chill 6 hours or until set.
Nutrition Facts : Calories 280.2, Fat 7.2, SaturatedFat 2.9, Cholesterol 5.1, Sodium 80.4, Carbohydrate 54.7, Fiber 3.7, Sugar 35.3, Protein 2
GRANDMA'S BLUEBERRY CREAM PIE
My grandmother used to work in a popular pie diner in the 60s and her blueberry cream pie was famous. Cherry topping goes well with this cream pie as well, but the blueberry topping really makes it shine, and always has people coming back for more.
Provided by Lex
Categories Custard and Cream Pies
Time 3h45m
Yield 8
Number Of Ingredients 7
Steps:
- Mix cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until well blended.
- Mix dry whipped topping mix with cold milk and remaining vanilla extract in a separate bowl, per the instructions on the envelope. Blend in cream cheese mixture.
- Transfer filling into the pie crust and freeze until set, about 2 hours.
- Thaw for 1 1/2 hours before topping with blueberry filling and serving.
Nutrition Facts : Calories 438.7 calories, Carbohydrate 64.8 g, Cholesterol 32 mg, Fat 17.5 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 8.2 g, Sodium 215 mg, Sugar 46.4 g
BLUEBERRY ICE CREAM PIE
Categories Berry Dairy Fruit Nut Dessert Frozen Dessert Blueberry Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Make crust:
- Combine first 3 ingredients in processor and chop finely, using on/off turns. Transfer to bowl. Mix in butter. Press firmly into bottom and up sides (but not rim) of 10-inch glass pie plate. Freeze 15 minutes.
- Preheat oven to 350°F. Bake crust until center is golden, covering edges with foil if browning too quickly, about 19 minutes. Cool 5 minutes. If edges have slipped, gently press into place. Cool almond crust completely.
- Make filling:
- Soften ice cream in refrigerator until spreadable but not melted. Spread in crust. Smooth surface. Freeze until firm, at least 2 hours. (Can be prepared 3 days ahead. Cover tightly.)
- Whip cream, sugar and cardamom until stiff peaks form. Spread over pie. Top with berries and serve.
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