Lemon Ginger Ice Cream Pie with Fresh Blueberries

By KeyIngredient

Ingredients

• 1/2 cups (375 mL) ginger cookie crumbs, from about
• 16 , 3-inch (8-cm) ginger cookies
• 5 tbsp (75 mL) butter, melted
• 2 1/2-3 cups (625 to 750 mL) lemon sorbet
• 1 lemon, thinly sliced
• 1/4 cup (50 mL) granulated sugar
• 2 tbsp (25 mL) water
• Blueberries

Preparation

Step 1

1. Place cookies in a food processor and whirl until fine crumbs form. Place in a medium bowl and stir in melted butter until combined. Spray a 9-inch (23-cm) pie plate with nonstick cooking spray. Pat crumb mixture over base and up sides of pie plate. Press firmly. Freeze.

2. Let sorbet stand until slightly softened, about 15 minutes. Spoon small scoops of sorbet into pie shell, evenly distributing them. Place a piece of plastic wrap on surface and press firmly with your hands to flatten sorbet and fill in any holes. It does not need to be perfect. Cover with foil and refreeze at least 2 hours.

3. Meanwhile, cut lemon in half and slice 5 very thin slices from centre. In a small saucepan or frying pan, place sugar and water. Set over high heat and stir until sugar is dissolved. Add lemon slices, cook 1 minute, turning once. Remove from heat and let slices cool in sugar mixture.

4. Bring pie out of freezer, arrange lemon slices in centre. Use blueberries to cover pie or serve scattered over wedges. Let stand 10 minutes before slicing.



Serves 8