Ingredients
Equipment
Method
- Preheat your oven to 375°. This initial step is crucial for achieving a perfectly baked graham cracker crust.
- In a medium bowl, add graham cracker crumbs, butter, and honey; stir until well combined. You want the mixture to resemble wet sand, clumping together nicely.
- Press the mixture into the bottom and up the sides of a 9-inch pie plate. Make sure it’s packed tightly to avoid crumbling later. Bake at 375° for 8 minutes, or until golden brown. Allow the crust to cool completely.
- In a medium saucepan, combine the first five ingredients: frozen cherries, water, sugar, cornstarch, and the remaining cherry mixture. Bring to a boil over medium heat.
- Once boiling, cook for 2 minutes or until thickened, stirring constantly. You’ll notice the sauce bubbling and becoming glossy. Remove it from heat and let it cool completely.
- Place 1/2 cup of the cooled cherry mixture in a food processor; process until smooth. This will create a lovely puree that will swirl beautifully into the ice cream.
- Transfer the remaining cherry sauce to an airtight container, cover, and chill it in the refrigerator until ready to serve. This helps the flavors meld together.
- In a large mixing bowl, add the softened vanilla ice cream. Beat it with a mixer at medium speed until smooth and creamy. Don’t overmix; you want a light and airy texture.
- Gently fold in the pureed cherry mixture until just combined. You should see a lovely swirl of color without completely blending it.
- Spoon the cherry ice cream mixture into the cooled crust. Spread it evenly, ensuring every bite will have a balance of flavors. Cover and freeze for at least 4 hours or until firm.
- Once firm, top with some of the reserved cherry sauce just before serving. This adds a fresh, fruity punch that elevates your pie.
Notes
Make sure to allow the pie sufficient time to freeze. At least four hours is ideal for a firm texture.
Use high-quality cherries for the best flavor. Fresh or frozen pitted cherries will work well.
If the crust crumbles when cutting, press it more firmly into the pie plate next time to create a better bond.
Let the pie sit for about 10 minutes at room temperature before slicing. This will make cutting easier and enhance the flavors.