Red, White and Blueberry Ice Cream Pie with Granola Crust

Desserts

One of my favorite pies is creamy, crunchy and patriotic. Make squiggles with the sauces, or use them for a fun design.

Average Rating: 5

TOTAL TIME: Prep: 45 min. + freezing
YIELD: 8 servings.

2 cups granola without raisins
1/2 cup chopped walnuts
1/4 cup butter, melted
1 tablespoon honey
3 cups vanilla ice cream or low-fat vanilla frozen yogurt, softened if necessary
RASPBERRY SAUCE:
1-1/4 cups fresh raspberries
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon honey
1/2 teaspoon cornstarch
BLUEBERRY SAUCE:
1-1/4 cups fresh blueberries
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon honey
1/2 teaspoon cornstarch

1. Preheat oven to 350°. Place granola and walnuts in a food processor; pulse until fine crumbs form. Add butter and honey; pulse just until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 10-12 minutes or until lightly browned. Cool completely on a wire rack.
2. Spread ice cream into prepared crust. Freeze, covered, at least 2 hours.
3. In a small saucepan, combine raspberry sauce ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, 5-7 minutes or until thickened, stirring occasionally. Meanwhile, in another saucepan, repeat with blueberry sauce ingredients.
4. Press each sauce through a fine-mesh strainer into a bowl; discard seeds. Cool completely.
5. Transfer sauces to separate heavy-duty resealable plastic bags; cut a small hole in corner of bag. Decorate pie as desired. Freeze, covered, until serving. Serve with any remaining raspberry and blueberry sauces.