| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | August 1990 | 1 | servings | |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
CRUST FILLING 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. Bon Appetit August 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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