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What happens when you take something like Yarnell’s Lemon Icebox Pie ice cream and turn it into a pie?
This recipe comes together pretty quickly, but does require some freeze time. So make the pie a day ahead of when you’re wanting to have it. The sweet blueberries work perfectly against the tartness of the pie and the graham cracker crust gives it a little extra bite. Baking the crust adds a depth of flavor that you don’t get from a store-bought graham cracker crust (but you could totally use one if you’re crunched for time).
1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/2 cup butter
1 pint blueberries
1/2 cup sugar
1/4 cup lemon juice
The crust is pretty easy: just melt the butter and mix with graham cracker crumbs and sugar until combined.
Press into pie tin and bake at 350° for 10 minutes. In this version, I put everything into a large 10″ glass dish. I have since made it in a smaller metal tin. In the large glass, it was a thin crust and I used all the ice cream. In the 9″ tin, it was a thick crust and I only needed about half the ice cream. Just adjust as necessary. This isn’t an exact recipe, so use as much or as little as you need of both.
Once the pie crust is cooled, begin scooping the softened ice cream into the dish until full. You can go with a flat level pie or mound it up!
To make the blueberry compote, combine sugar, blueberries and lemon juice. Cook over medium high heat until the berries burst and the syrup takes on a deep color. It should begin to thicken on the stove (and will continue to thicken as it cools).
The blueberry compote can be served warm or cool. Personally, I like it warm – it becomes a reverse cobbler in which the warm berries melt some of the ice cream. It’s beyond delicious!
Keep any leftovers (ha!) in the freezer and compote stored in the refrigerator.