Cherry Almond Ice Cream Pie
Serves: 1 (9-inch) pie
  • 1 cup graham cracker crumbs
  • ¾ cup ground toasted almonds
  • 1 cup sugar, divided
  • ¼ teaspoon ground cinnamon
  • 6 tablespoons salted butter, melted
  • 2 cups finely chopped pitted fresh or thawed frozen cherries
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1½ quarts vanilla ice cream, softened
  • ½ teaspoon almond extract
  • Garnish: sliced toasted almonds
  1. Preheat oven to 350°. Spray a 9-inch pie plate with cooking spray.
  2. In a large bowl, whisk together cracker crumbs, ground almonds, ¼ cup sugar, and cinnamon; stir in melted butter until combined. Firmly press graham cracker mixture into bottom and up sides of prepared pan.
  3. Bake for 10 minutes. Let cool completely on a wire rack.
  4. In a medium saucepan, cook cherries and remaining ¾ cup sugar over low heat, stirring frequently, for 10 minutes. In a small bowl, stir together cornstarch and 1 tablespoon water until smooth; stir into cherries. Cook, stirring occasionally, until mixture is thickened, about 15 minutes. Let cool completely.
  5. In a large bowl, stir together ice cream and extract; fold ¼ cup cherry sauce into ice cream. Spread into crust. Freeze until firm, about 3 hours.
  6. Just before serving, drizzle ¼ cup cherry sauce on top of pie. Garnish with almonds, if desired. Serve with remaining cherry sauce.
Recipe by Paula Deen Magazine at