Burgundy Cherry Pie

Name: Burgundy Cherry Pie
Ingredients: 1 12 quarts burgundy cherry ice cream (storebought or Burgundy Cherry Ice Cream); 1 chocolate cookie pie crust or 1 graham cracker pie crust; 12 pint whipping cream; 2 cups dark cherries, pitted or 1 (16 ounce) package frozen cherries, thawed; 12 cup raspberry jam (I prefer seedless)

5 ingredients

8 steps

Ingredients

1 12 quarts burgundy cherry ice cream (storebought or Burgundy Cherry Ice Cream)
1 chocolate cookie pie crust or 1 graham cracker pie crust
12 pint whipping cream
2 cups dark cherries, pitted or 1 (16 ounce) package frozen cherries, thawed
12 cup raspberry jam (I prefer seedless)

Directions

1

Freeze crumb crust.
2

Remove ice cream from freezer and let it temper in the refrigerator about 15 to 20 minutes.
3

Spoon ice cream into frozen crust and freeze for an hour.
4

Whip cream and smooth over top of pie; return to freezer for an additional three hours.
5

Mix cherries (and juice, if frozen cherries are used) into raspberry jam.
6

Refrigerate to chill.
7

Let pie temper in the refrigerator for about 15 minutes prior to serving to allow easy portioning.
8

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