Raspbery Ripple Pie

This is an ice-cream pie recipe that I clipped out of a farm publication back in the eighties…at a time when we were growing commercial raspberries so I always had an abundance of berries on hand. It was a summertime favorite…so I usually make a huge batch at the beginning of the summer…and would always have some in the freezer. I have made them for family reunions and other special occasions. The better the ice-cream…the more special the dessert!

Raspberry Ripple Pie

Crust:
1 ¼ cups oreo cookie crumbs
¼ cup butter, melted

Combine crumbs with melted butter.

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

Combine raspberries, sugar and three tablespoons of water.

Blend cornstarch with 1 ½ tablespoon water until smooth; stir into berry mixture.

Cook until mixture thickens and boils (I do this in the microwave, stirring regularly).

Add lemon juice.

Allow to cool.

Spoon about 1/3 of the ice-cream over the crumb crust…pressing down somewhat.

Then spoon about half the berry sauce over the ice-cream.

Repeat…ending with ice-cream on top.

Carefully spread ice-cream over the filling with spatula or knife.

Cover and freeze until hard.

Allow to soften for about 15 minutes before serving.

Cut in wedges and serve with whipped cream and berry sauce.

Berry Sauce:

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