Ice Cream Fresh Fruit Pie

Author: Heather Leno
Servings – 8-10
Ingredients:

1 pint vegan vanilla ice cream — Coconut Bliss doesn’t have added oils

1 pint raspberry sorbet

1 graham-type crust—see Oat-Nut Pie Crust

2 pints fresh fruit

1 recipe Chocolate or Carob Sauce, opt.
Instructions:
  1. Bake a graham-type crust according to directions–do not overcook as you will be cutting it frozen. This pie can be made in a regular pie plate, but I like to do it in a 9″ spring form pan without bringing the crust up the sides. This will nicely feed 8-10 people.
  2. Spoon slices of softened ice cream and lay on the cooled crust, spreading it evenly with a spatula. Do not press hard enough to crack crust.
  3. Put pie back in the freezer. When the ice cream is firm, soften the sorbet. Repeat, spreading the sorbet over ice cream. Cover and freeze until you are ready to use. Wrap in foil to keep more than a week.

To serve:

  1. Move the pie from the freezer to the fridge about 15 minutes before serving.
  2. Decorate with prewashed and patted dry blueberries, strawberries or raspberries.—you may want to sprinkle them lightly with stevia, depending on the sweetness of your fruit.
  3. Drizzle with carob or chocolate sauce (opt.) and serve immediately.
Notes:

The pie crust can be made and frozen when you have time; the frozen ingredients can be added when you have time; and the carob or chocolate sauce/drizzle can be made ahead as it will keep for several weeks in the fridge.  This definitely takes the strain out of entertaining as you can do each step when you have a few extra minutes in the kitchen, or if you desire, it can all be done at once–bake the crust while you mix up the sauce and you are well on your way.