Apricot Almond Swirl Ice Cream Pie

1. 1

   Preheat oven to 325.

2. 2

   Grind cookies into fine crumbs in a food processor.

3. 3

   Drizzle in 4 tablespoons melted butter and blend until crumbs start to come together, adding more melted butter as needed.

4. 4

   Press crumb mixture firmly over bottom (not side) of an 8-inch cheesecake pan with removable rim.

5. 5

   Bake until crust is set, about 10 minutes.

6. 6

   Let crust cool completely.

7. 7

   Meanwhile, simmer apricots with 1 1/2 cups water and the honey, covered, until apricots are very soft, 15 minutes; let cool.

8. 8

   Take 1 quart ice cream out of freezer to soften.

9. 9

   Arrange 1 cup apricots over cooled cookie crust.

10. 10

    Blend remaining apricots and liquid in a blender into a thick, pourable puree (add more water if needed).

11. 11

    Strain.

12. 12

    Stir softened ice cream until smooth.

13. 13

    Spread over apricots in crust, set on a plate, and freeze until firm, about 1 hour.

14. 14

    Spoon on all but 2 tablespoons apricot puree.

15. 15

    Freeze until puree firms, about 1 1/2 hours.

16. 16

    Let remaining 1 quart ice cream soften; spread over puree.

17. 17

    Top ice cream with small dollops of remaining puree, then swirl with a chopstick.

18. 18

    Freeze 2 hours more.

19. 19

    Remove rim of pan and pat almonds firmly into side of pie.

20. 20

    (If pie wont come out easily, set it over a bowl of hot water for a couple of minutes; slide a thin knife between the pan edge and crust.

21. 21

    Pie should pop right out.)

22. 22

    Serve immediately, though pie can be softened for 5 minutes at room temperature if necessary for easier slicing.

* Per serving · 4 servings · Values may vary.