Recipe for cooking blue bottom ice cream pie

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Blue Bottom Ice Cream Pie

4 c. fresh blueberries
1 c. sugar
2 c. water
1/4 c. cornstarch
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter or butter replacement, melted
1 qt. vanilla ice cream
2 Tbsp. orange juice

Combine blueberries and the 1 c. sugar. Mix water and cornstarch and stir into blueberries. Cook at a simmer until sauce is thickened. Reserve 1/2 c. mixture for top. Cool.

Combine crumbs, the 1/4 c. sugar and butter. Press mixture into bottom and sides of 9-in. pie plate. Spoon blueberry filling over crust. Spoon ice cream over blueberry filling.

Beat orange juice into reserved blueberry filling and drizzle over ice cream. Freeze.

Remove pie from freezer 30 mins. before serving to thaw enough to cut. Cut into wedges to serve.

Serves 9.