| 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
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