Raspberry Ripple Pie

For Flashback Friday...let me bring back our all-time favorite summer dessert.  This is a recipe that was clipped from a farm publication decades ago…at a time when we were growing commercial raspberries.  I make several at a time at the beginning of the summer…and like to have some in the freezer. The better the ice-cream…the more special the dessert!

Raspberry Ripple Pie


Ice-cream - 2 litres (quarts) premium vanilla ice-cream, slightly softened

Crust:

• 1 ¼ cups Oreo cookie crumbs
• ¼ cup butter, melted

1. Combine crumbs with melted butter. 
2. Press firmly into the base of a 9 or 10-inch springform pan.

Filling:

• 1 ½ cups crushed raspberries
• ½ cup sugar
• 3 tablespoons water
• 1 ½ tablespoons cornstarch
• 1 ½ tablespoons water
• 1 tablespoon lemon juice

1. Combine raspberries, sugar and three tablespoons of water.
2. Blend cornstarch with 1 ½ tablespoon water until smooth; stir into berry mixture.
3. Cook until mixture thickens and boils (I do this in the microwave, stirring regularly).
4. Add lemon juice.
5. Allow to cool.

Method:

1. Spoon about 1/3 of the ice-cream over the crumb crust…pressing down somewhat.
2. Then spoon about half the berry sauce over the ice-cream.
3. Repeat…ending with ice-cream on top.
4. Carefully spread ice-cream over the filling with spatula or knife.
5. Cover and freeze until hard.
6. Allow to soften for about 15 minutes before serving.
7. Cut in wedges and serve with whipped cream and berry sauce (below) and garnish with fresh raspberries.

Berry Sauce:

1. Puree about 2 cups of raspberries in blender…add a little sugar.
2. Stir in whole berries just before serving.