Source: Midwest Living


Recipe Summary

30 mins
2 hrs
8 hrs
8 mins
10 hrs 38 mins


Almond-Brown Sugar Crust
Blueberry Sauce
Assemble and Serve


Instructions Checklist
  • Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.

  • Bake 8 to 12 minutes until lightly golden. Don't overbrown or the crust will have an overpowering flavor. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).

  • In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.

  • Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.

  • Set aside to cool; refrigerate sauce until completely chilled before proceeding. (Consistency will be too soft unless sauce is thoroughly chilled.)

  • Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.

  • Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.

  • Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.

To serve:
  • In chilled mixing bowl, whisk crème fraîche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat -- it's very easy to go from smooth to grainy. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.

Nutrition Facts

363 calories; fat 22g; cholesterol 53mg; saturated fat 10g; carbohydrates 39g; mono fat 8g; poly fat 2g; insoluble fiber 4g; sugars 31g; protein 6g; vitamin a 485.9IU; vitamin c 8.3mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 16.1mcg; vitamin b12 0.2mcg; sodium 200mg; potassium 289mg; calcium 131.3mg; iron 0.7mg.