Cranberry Ice Cream Pie

If you don't have time to make a cranberry pie with a traditional crust, you can try this easier, colder version. Now, you can get cranberries and ice cream in one bite without a scoop! This delicious recipe is a wonderful change from the typical holiday pies of pumpkin, apple, mincemeat, etc. 

The wonderful thing about this pie is that you can make it as involved or simple as you’d like. The recipe is written using all homemade components; however, if you’re crunched for time this week and need to throw together a quick, yet impressive dessert, you can easily adapt this to fit your needs. You can use a ready-made graham cracker pie shell, your favorite vanilla ice cream, canned whole-berry cranberry sauce, and an 8-ounce tub of Cool Whip. As much as I love baking the old-fashioned way, sometimes life gets hectic and it’s not always possible. For those times, it’s great to have a quick alternative as a backup plan! Whichever way you decide to make this pie, I guarantee it will garner the same results – impressed ooh’s and aah’s, and full, happy bellies! 

If you’re looking for a non-traditional pie to break up the parade of pumpkin, pecan and apple, look no further! 

yield: 8 servings
 prep time: 10 minutes
 cook time: 10 minutes
 total time: 4 hours 

A festive cranberry ice cream pie; a great alternative to all of the pumpkin on Thanksgiving!

INGREDIENTS: 

For the Crust:
42 gingersnap cookies (about 9 ounces)
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

For the Ice Cream Filling:
2 cups vanilla ice cream, softened
1 cup cranberry sauce (or canned whole-berry sauce)
1 tablespoon orange juice 

For the Whipped Cream:
1½ cups heavy cream
4½ teaspoons granulated sugar
½ teaspoon vanilla extractSliced almonds, for garnish  

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Make the Crust: In a food processor, pulse together the gingersnaps and sugar until they become fine crumbs. Add the melted butter and pulse a few more times to incorporate. Press the crumbs evenly into a 9-inch pie plate. Bake for 10 minutes. Place on a wire rack to cool to room temperature, then place in the freezer while you prepare the filling.
3. Make the Filling: In a medium bowl, stir together the ice cream, cranberry sauce and orange juice until completely combined. Spoon the mixture into the prepared pie crust and smooth the top into an even layer. Freeze until firm, at least 4 hours.
4. Make the Whipped Cream Topping: When ready to serve, beat the cream and sugar in a chilled bowl at medium speed to soft peaks; add the vanilla. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling and garnish with sliced almonds, if desired. Serve immediately.

Note: You can make this ahead of time, just cover the pie with plastic wrap if you are going to leave it in the freezer for a few days. I would make the whipped cream the same day you plan to serve, but you can whip it in the morning, refrigerate it, and then top the pie just before serving.

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