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Red, White and Blueberry Ice Cream Pie with Granola Crust

One of my favorite pies is creamy, crunchy and patriotic. Make squiggles with the sauces, or use them for a fun design. —Marina Delio, Santa Barbara, California
  • Total Time
    Prep: 45 min. + freezing
  • Makes
    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
  • 1-1/4 cups fresh raspberries
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon cornstarch
  • 1-1/4 cups fresh blueberries
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon cornstarch


  • 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.
  • Spread ice cream into prepared crust. Freeze, covered, at least 2 hours.
  • 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.
  • Press each sauce through a fine-mesh strainer into a bowl; discard seeds. Cool completely.
  • 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.
Nutrition Facts
1 piece: 360 calories, 20g fat (7g saturated fat), 37mg cholesterol, 96mg sodium, 43g carbohydrate (23g sugars, 8g fiber), 8g protein.

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