Burgundy Cherry Pie

1. 1

   Freeze crumb crust.

2. 2

   Remove ice cream from freezer and let it temper in the refrigerator about 15 to 20 minutes.

3. 3

   Spoon ice cream into frozen crust and freeze for an hour.

4. 4

   Whip cream and smooth over top of pie; return to freezer for an additional three hours.

5. 5

   Mix cherries (and juice, if frozen cherries are used) into raspberry jam.

6. 6

   Refrigerate to chill.

7. 7

   Let pie temper in the refrigerator for about 15 minutes prior to serving to allow easy portioning.

8. 8

   To serve, cut pie into wedges and ladle some cherries and sauce over each piece.

* Per serving · 4 servings · Values may vary.

No additional tips available.