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1
Preheat oven to 325F.
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2
Butter 9-inch-diameter glass pie dish.
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3
Mix cookie crumbs and melted butter in medium bowl until evenly moistened.
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4
Press crumb mixture onto bottom and up sides of prepared dish.
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5
Bake until crust is firm and crisp to touch, about 10 minutes.
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6
Cool completely.
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7
Line baking sheet with foil; oil lightly.
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8
Stir sugar in heavy medium skillet over medium-low heat until sugar begins to melt, about 8 minutes.
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9
Increase heat to medium-high and cook until sugar turns into deep golden syrup, stirring occasionally, about 4 minutes.
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10
Stir in almonds.
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11
Immediately pour praline onto foil-lined baking sheet; spread with wooden spoon.
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12
Let stand until praline is cool and firm, about 30 minutes.
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13
Cut praline into 1/2-inch pieces.
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14
Transfer half of praline pieces to processor; grind until powder forms.
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15
Reserve remaining praline pieces for topping.
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16
Spread 1 pint pistachio ice cream gently and evenly in cooled crust (crust is fragile).
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17
Sprinkle 1/4 cup praline powder over.
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18
Spread raspberry gelato evenly over.
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19
Sprinkle remaining praline powder over.
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20
Leaving 1 inch border of raspberry gelato showing, spread remaining pistachio ice cream over top of pie, mounding slightly in center.
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21
Sprinkle reserved praline pieces over top.
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22
Freeze until firm, at least 4 hours.
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23
(Can be made 5 days ahead.
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24
Cover tightly; keep frozen.)
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25
Let pie soften slightly at room temperature, about 5 minutes.
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26
Serve pie with Raspberry Sauce, if desired.
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27
*Available at Italian markets and some supermarkets.
