Blueberry Ice Cream Pie

OK ladies and gents, this recipe is a big winner! There's cooking and cooling and thawing and freezing involved, so though it's not difficult, it is time consuming. It's a recipe to make the day before you need it, but it is definitely worth the wait! Seriously, every bite just made me long for picnics and barbeques and hot summer days.

It comes from Better Homes & Gardens, but I adapted it a bit.

The Crust
1 1/2 C. slivered almonds
2 Tbsp. packed brown sugar
1/2 tsp. salt
3 Tbsp. unsalted butter, melted

Preheat oven to 350. In food processor blend almonds, brown sugar and salt until coarsely ground. Transfer to bowl and stir in melted butter. Dump into 9-inch pie plate and press onto bottom and sides. Bake 8-12 min. until lightly golden. Don't overbrown or the flavor will be off. Cool completely. (You can stick it in the freezer to make it extra cool)

The Blueberry Sauce
3 C. rinsed blueberries
1/3 C. sugar
1 tsp. cornstarch
1/4 tsp. salt
1 tsp. grated lemon zest (I doubled this and loved it!)
2 tsp. freshly squeezed lemon juice
1/8 tsp. nutmeg
1 Tbsp. water

In large skillet combine blueberries, sugar, cornstarch and salt, stirring well with spoon. Add zest, lemon juice, water and nutmeg.

Cook and stir over medium heat until blueberries begin to pop, give off juce and come to full simmer. Simmer, stirring gently for another minute until sauce is lightly thickened and cornstarch is well cooked.

Set aside to cool. Refrigerate until sauce is completely chilled, otherwise it'll melt your pie.

The Ice Cream
1 Qt. vanilla ice cream.
Blueberry sauce (they said just 3/4 C., but I didn't notice that so I used it all, and I don't know what you're supposed to do with the rest of it, though I guess having some on hand would make the whole process much faster for next time.)

Transfer ie cream to mixing bowl and let stand in fridge about 30 min. or until softened. Sppon half ice cream into prepared crust. Spread in even layer and top with chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.

Cover surface of pie with plastic wrap and freeze for at least 8 hours (I only made it 1 hour before digging in).

The Cream
I made this then thought it was gross so I didn't put it on the pie, I threw it down the drain. Maybe I'll give it another try next time.
1/2 C. sour cream
1/2 C. heavy cream
1 Tbsp. sugar
2 C. fresh blueberries, rinsed and dried.

To serve, mix the cream, sour cream, and sugar in mixing bowl just until thickened to spreading consistency. Spread over pie. Top with fresh blueberries. If you have leftover sauce, heat and serve on the side.