Five-Minute Vanilla Ice Cream Pie with Warm Berry Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Make this pie the night before it takes just minutes to put together. If you don't want to think that far ahead, serve the sauce over scoops of ice cream. Ingredients:
1 quart vanilla ice cream, slightly softened |
1 (9-inch) purchased chocolate-cookie pie crust or graham-cracker pie crust |
1/3 cup purchased chocolate syrup (in squirt bottle) |
2 tablespoons toasted almonds, chopped |
2 (6-ounce) containers blueberries |
2 (6-ounce) containers raspberries |
2 (6-ounce) containers blackberries |
2 tablespoons water |
2 tablespoons brown sugar |
Directions:
1. Spoon ice cream into crust; smooth top. Squeeze chocolate sauce in straight lines over pie, spacing 1/2 inch apart. Draw tip of knife through chocolate lines, forming chevron pattern. Sprinkle with almonds; freeze until firm. DO AHEAD Can be made 1 day ahead; keep frozen. Let pie soften slightly before serving.
2. Just before serving, bring all berries, 2 tablespoons water, and brown sugar to simmer in medium saucepan over medium-high heat. Cook until sauce thickens, stirring gently, about 4 minutes; remove from heat. Cut pie into wedges; place on plates. Spoon warm sauce over.
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