berries and ice cream pie

I've been so excited to share this simple and delicious pie with you!

It's so easy to make . . . and looks quite impressive! I love these kind of desserts!

There's a little story behind this pie . . .
Has your husband ever accepted a dinner invitation with friends, and forget to tell you about it until the day before, or the day of?

Well, this dessert was inspired by the above.

You see, my husband accepted a dinner invitation, and didn't tell me about it until the night before . . . and then he told me that we needed to bring dessert.  

I typically like time to plan a dessert, but I didn't have time to do that . . . AND we were in the midst of a heat wave. Ugh.

No one likes to bake in the heat, so I had thoughts of bringing the makings for Black Cherry ice cream sodas or Root Beer floats (both are favorites of my husband's!)  . . . and then I remembered how easy it is to make ice cream pies.

If you follow me, then maybe you remember the polka dot ice cream pie I made for our youngest daughter's 2nd birthday? They're so fun and easy to make!

Because I was short on time, I thought I would make an even easier ice cream pie  . . . so I made a home-made vanilla wafer pie crust, filled it with fresh whipped cream, topped it with scoops of rich & creamy ice cream, and then scattered fresh berries on top. So fast. So easy. So good!

I love this pie's ice cream possibilities!

I chose to keep it simple with a boysenberry cheesecake and rich vanilla bean ice cream, but you could also choose a blueberry, strawberry, and vanilla bean ice cream for a red, white, and blue pie . . . which would be a fun and festive dessert for the 4th of July!

berries & ice cream pie

.     .     .     .     .     .     .

1 1/2 cups vanilla wafer crumbs (or graham crackers crumbs)

1/4 cup sugar

1/8 teaspoon salt

1/3 cup butter, melted

2 cups fresh whipped cream, plus 4 Tablespoons Confectioners' sugar

1 pint vanilla bean ice cream

1 pint boysenberry cheesecake ice cream

1/2 cup raspberries

1/2 cup blackberries

1/2 cup blueberries

blueberry syrup, recipe here

                                                                 .     .     .     .     .     .     .

Preheat oven to 350 degrees F.

Coat a 9-inch pie plate with nonstick cooking spray.

In a medium bowl, combine vanilla wafer crumbs, sugar, and salt. Add melted butter; toss with a fork until moistened. Press crumb mixture into bottom and up sides of prepared pie plate. Bake for 10 minutes; let cool completely on a wire rack. Your home will smell heavenly!!

Add whipping cream and confectioners' sugar to a mixer. Whisk just until the cream reaches stiff peaks.

Spread whipped cream onto cooled wafer pie crust. Freeze for 30 minutes.

Quickly scoop ice cream into crust; cover and freeze until firm.

When ready to serve, remove pie from freezer. Uncover and let stand for 5 minutes. Top with berries, and enjoy!

Serve blueberry syrup alongside the pie for extra yumminess!


Pictorial . . .

 

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an old-fashioned buttermilk pie and fresh blackberries

I made this humble pie for our Easter gathering a few weekends ago.

Have you ever tried a buttermilk pie?

The filling reminds me of custard. It's creamy, tender sweetness pairs well with vibrant, beautiful Spring and Summer berries. I paired ours with fresh blackberries macerated in honey and lemon zest.

I love the idea of pairing it with a strawberry and rhubarb compote in the Summer.

Can you see the vanilla bean specks in the yellow custard, just under the lightly crisped top?

The white dusting you see on top is confectioners' sugar.

There are just a few ingredients . . . like butter, brown sugar, eggs, buttermilk, vanilla, and lemon, making this a simple, humble pie. I substituted vanilla bean for pure vanilla extract for added richness, and added the zest of a lemon to brighten the flavors.

It was the perfect light dessert after a big brunch!

I'm a big fan of simple and easy desserts, and this is one of them. It might be humble in its appearance and ingredients, but what makes it so special is that it can be paired with seasonal fruits and berries, making it an any-time of year pie . .  and I love that!

For the crust . . .

Prepare your favorite pie crust recipe, or buy an already prepared pie crust. 

My favorite is Trader Joe’s pie crust.

For the filling . . .

1/2 cup unsalted butter, at soft room temperature

1 cup granulated sugar

1/4 cup firmly packed light brown sugar

3 large eggs, beaten

2 Tablespoons all-purpose flour

Pinch of salt

1 cup buttermilk

1 vanilla bean, split and seeded (or 1 1/2 teaspoon pure vanilla extract)

1/2 teaspoon finely grated lemon zest

For the blackberry topping . . .

2 cups blackberries, lightly mashed (leave a few of them whole)

1 teaspoon fresh lemon zest

1 Tablespoon honey

Prepare the crust . . .

On a lightly floured work surface, roll out the dough into a circle about 13 inches in diameter and 1⁄8 inch thick. Line a 9-inch pie pan with the dough. Trim the edges so they extend about 1⁄2 inch beyond the pan. Tuck the dough under itself to create a rim. Use your fingers or a fork to make a decorative rim. 

Refrigerate the pie shell for about 20 minutes.

Bake the crust . . .

Position a rack in the middle of the oven and preheat to 400°F. Line the pie shell with foil and fill with pie weights or dried beans. Bake until the dough starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is very lightly golden, about 5 minutes. Remove from the oven and reduce the oven temperature to 350°F.

Preparation of custard filling . . .

In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until lightened, about 3 minutes.

Beat in the eggs. Stir in the flour, salt, buttermilk, vanilla beans, and lemon zest. Pour the filling into the shell. Bake until the top is golden brown and the custard has set, about 45 minutes.

Let cool completely. Dust the pie with confectioners’ sugar, if you like.

Preparation of blackberry topping

Carefully mash the blackberries, leaving a few of them whole. Add honey (more if needed) and lemon zest, and stir until combined. Refrigerate.

Sprinkle with confectioners' sugar, optional.
Serve with fresh berries, enjoy!

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