Red, White, and Blueberry Ice Cream Pie with Granola Crust
For the crust:
2 cups natural granola
1/2 cup walnut pieces
4 tablespoons melted coconut oil
1 tablespoon agave syrup
For the filling;
1 quart vanilla ice cream or frozen yogurt, softened to spreadable consistency
For the berry topping:
6 oz. fresh raspberries (about 1 1/4 cups)
6 oz. fresh blueberries (about 1 1/4 cups)
2 tablespoons agave syrup
2 tablespoons water
1 teaspoon cornstarch
Preheat oven to 350 degrees F.
In a food processor, pulse crust ingredients until combined and granola is ground to crumbs. Lightly coat a 9-inch pie dish with cooking spray and press crust into bottom of dish and up the sides. Bake for 10 minutes. Cool completely.
In a small saucepan over medium high heat, stir together raspberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of 1/2 the lemon, and 1/2 teaspoon cornstasrch.
In another small saucepan over medium heat, stir together blueberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of the other 1/2 of the lemon, and the other 1/2 teaspoon of cornstarch. Simmer both saucepans of berries until berries have broken down and sauce has thickened, stirring occasionally with a whisk, about 10 minutes. Cool and pour each sauce separately through a fine mesh sieve into small separate bowls. Let sauces cool completely.
into resealable sandwich bags. Snip a tiny amount off one of the corners
of the bags. Alternating bags, pipe circles about 2-inches apart over
the pie starting in the center and working outward. Drag a toothpick
from the center of pie outward to the crust so that the berry sauces are
pulled upward. Drag toothpick back in the other direction (from crust to center) about 2-inches away from the first line. Continue around the pie. Freeze uncovered at least 3 hours. Cover with plastic wrap until ready to serve. Serve with additional berries and any remaining sauces.