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Ingredients

Almond-Brown Sugar Crust
Blueberry Sauce
Assemble and Serve

Directions

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  • 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.

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  • 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).

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  • 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.

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  • 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.

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

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

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  • 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.

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

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Instructions Checklist
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; 22 g total fat; 10 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 53 mg cholesterol; 200 mg sodium. 289 mg potassium; 39 g carbohydrates; 4 g fiber; 31 g sugar; 6 g protein; 0 g trans fatty acid; 486 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 131 mg calcium; 1 mg iron;

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