Chocolate-Laced Berry and Ice-Cream Pie

Chocolate-Laced Berry and Ice-Cream Pie
Servings: 8 Prep 20 mins Freeze 3 hrs Bake 350°F 20 mins to 25 mins


  • 14 round buttery crisp crackers, finely crushed (about 1/2 cup)
  • 2/3 cup walnuts, finely chopped
  • 3 egg whites
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1 1/2 pints vanilla ice cream OR: vanilla frozen yogurt (3 cups), softened
  • 1/2 pint blueberries (about 1-1/4 cups)
  • 1/2 pint raspberries (about 1-1/4 cups)
  • 1 cup strawberries, washed, hulled and quartered
  • 1/4 cup currant jelly, melted
  • 2 squares (1 ounce each) semisweet chocolate, melted

Make It

1. Preheat oven to 350 degrees F. Coat 9-inch pie plate with nonstick cooking spray. Combine crackers and walnuts in small bowl. Dust plate with 2 tablespoons cracker mixture.

2. Beat egg whites in bowl with electric mixer until foamy. Add salt; beat until soft peaks form. Beat in sugar, 2 tablespoons at a time, until stiff peaks form. Gently fold in remaining cracker mixture until just blended. Spoon meringue into pie plate; form crust by spreading meringue from center to edges to cover plate completely.

3. Bake in preheated 350 degree F oven for 20 to 25 minutes or until meringue is golden brown. Transfer to wire rack to cool completely.

4. Spoon softened ice cream into cooled meringue crust. Cover with plastic wrap and freeze 3 hours or until ice cream is firm.

5. Meanwhile, combine blueberries, raspberries, strawberries and melted jelly in a large bowl; gently toss to coat completely.

6. To serve, spoon the berry mixture over the top of the pie, mounding berries in the center. Drizzle with the melted chocolate. Garnish with mint if you wish.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 331, Fat, total (g): 7, chol. (mg): 22, carb. (g): 47, pro. (g): 7, sodium (mg): 147, Percent Daily Values are based on a 2,000 calorie diet.