-CRUST-
2 1/2 c Slivered blanched almonds;
-lightly toasted
5 tb Firmly packed golden brown
-sugar
1/4 ts Ground cardamom; (optional)
; (generous)
5 tb Unsalted butter; melted
FILLING
2 pt Haagen-Dazs Blueberry and
-Cream ice cream
1/2 c Chilled whipping cream
1 tb Sugar
1/4 ts Ground cardamom; (optional)
; (generous)
2 c Blueberries
For crust:
Combine first 3 ingredients in processor and chop finely, using on/off
turns.
Transfer to bowl. Mix in butter. Press firmly into bottom and up
sides (but not rim) of 10-inch glass pie plate. Freeze 15 minutes.
Preheat oven to 350F. Bake crust until center is golden, covering
edges with foil if browning too quickly, about 19 minutes. Cool 5
minutes. If edges have slipped, gently press into place. Cool almond
crust completely.
For filling:
Soften ice cream in refrigerator until spreadable but not melted.
Spread in crust.
Smooth surface. Freeze until firm, at least 2 hours. (Can be prepared
3 days ahead. Cover tightly.)
Whip cream, sugar and cardamom until stiff peaks form. Spread over
pie. Top with berries and serve.
Serves 8.
Yields
1 servings
