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FZ: Cherries Jubilee Ice Cream Pie

Source of Recipe

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Cherries Jubilee Ice Cream Pie

Cooking Light - August 2005 - Lorrie Corvin,
8 servings (serving size: 1 pie wedge and 3 tablespoons sauce)

All the flavors of the classic summertime dessert combine in this easy-to-prepare pie. Since the cherries are cooked, frozen ones work just fine--and they save you the trouble of pitting fresh ones.

Ingredients:
1/3 cup water
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons brandy
1 (12-ounce) package frozen pitted dark sweet cherries

2 tablespoons butter, melted
2 tablespoons honey
1-1/2 cups graham cracker crumbs (about 9 cookie sheets)
4 cups vanilla low-fat ice cream, softened

Preparation:
Preheat oven to 375°.
Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely.

Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 375° for 8 minutes. Cool completely.

Place 1/2 cup cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry mixture in an airtight container; cover and chill.

Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add pureed cherry mixture, and gently fold in to achieve a swirl pattern. Spoon mixture into the cooled crust. Cover and freeze 4 hours or until firm. Top with reserved cherry sauce just before serving.

One pie wedge equals: Calories 277 (Calories from fat 23 %); Fat 7 g (Satfat 3.4 g, Monofat 2.4 g, Polyfat 0.8 g); Protein 5 g; Carbohydrate 47.3 g; Fiber 1.6 g; Cholesterol 24 mg; Sodium 165 mg