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Red, White and Blueberry Ice Cream Pie with Granola Crust

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Test Kitchen Approved
Total Time

Prep: 45 min. + freezing

Makes

8 servings

Updated: Jun. 27, 2023
One of my favorite pies is creamy, crunchy and patriotic. Make squiggles with the sauces, or use them for a fun design. —Marina Delio, Santa Barbara, California
Red, White and Blueberry Ice Cream Pie with Granola Crust
Red, White and Blueberry Ice Cream Pie with Granola Crust Recipe photo by Taste of Home
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Ingredients

  • 2 cups granola without raisins
  • 1/2 cup chopped walnuts
  • 1/4 cup butter, melted
  • 1 tablespoon honey
  • 3 cups vanilla ice cream or low-fat vanilla frozen yogurt, softened if necessary
  • RASPBERRY SAUCE:
  • 1-1/4 cups fresh raspberries
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon cornstarch
  • BLUEBERRY SAUCE:
  • 1-1/4 cups fresh blueberries
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon cornstarch

Directions

  1. Preheat oven to 350°. Place granola and walnuts in a food processor; pulse until fine crumbs form. Add butter and honey; pulse just until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 10-12 minutes or until lightly browned. Cool completely on a wire rack.
  2. Spread ice cream into prepared crust. Freeze, covered, at least 2 hours.
  3. In a small saucepan, combine raspberry sauce ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, 5-7 minutes or until thickened, stirring occasionally. Meanwhile, in another saucepan, repeat with blueberry sauce ingredients.
  4. Press each sauce through a fine-mesh strainer into a bowl; discard seeds. Cool completely.
  5. Transfer sauces to separate heavy-duty resealable plastic bags; cut a small hole in corner of bag. Decorate pie as desired. Freeze, covered, until serving. Serve with any remaining raspberry and blueberry sauces.

Nutrition Facts

1 piece: 360 calories, 20g fat (7g saturated fat), 37mg cholesterol, 96mg sodium, 43g carbohydrate (23g sugars, 8g fiber), 8g protein.