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1
Crust:.
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Lightly toast almonds and set aside.
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Butter deep dish pie pan and set aside.
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Combine almonds, brown sugar, and flour in the container of a food processor; process in a number of long bursts until the nuts are very finely chopped.
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Add graham cracker crumbs cinnamon and salt pulse a few times to blend.
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Turn on oven to 350F.
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Transfer to a mixing bowl and add in the butter; mix first with a fork, then with your hands to form evenly dampened crumbs.
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Press evenly into bottom and up sides of pie plate.
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Bake 7 minutes.
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Let cool on wire rack; once cool place in freezer till ready to fill.
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11
Sauce:.
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In large non reactive skillet over medium heat stir together berries, sugar, cornstarch, salt, lemon zest, lemon juice, nutmeg, cinnamon and water.
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Continue stirring until the berries come to a full simmer.
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Simmer for 1 additional minute until the sauce is slightly thickened.
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15
I end up with between 3/4 - 1 cup.
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Cool to room temperature and then place in refrigerator to get good and cold.
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Filling:.
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Using KitchenAid mixer beat cream cheese till light and fluffy.
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Switch to paddle attachment and add the softened ice cream mixing just till well blend but not to the point of being a melted mess.
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Place in freezer just a few minutes to firm up but not set as you still need to be able to work with it.
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Assemble:
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Place 3/4 of the cocoa curls in frozen pie crust.
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Spoon half the cream cheese and ice cream mixture on top of the curls and spread into an even layer.
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Top with chilled berry sauce.
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Spoon on the remaining ice cream and very carefully spread to edges.
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If too soft it will run every were and if too hard the berry sauce will squish out.
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Cover with plastic wrap and freeze till firmly set.
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28
I do 8 hours to overnight.
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Topping:.
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In a chilled metal bowl beat sour cream, heavy cream and sugar until just thickened to a spreading consistency.
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Carful not to over or under beat.
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Spread cream mixture over pie.
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Garnish with fresh berries and reserved cocoa curls.
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Hope You Enjoy!
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35
I took this to a dinner party were a friend thought I should try maxing in a spring form pan.
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36
As of yet have not done that, but am posting to recipe as a reminder.
