“PIE IS A SYMBOL OF SOMETHING BIGGER THAN MOM AND HER WAY WITH DESSERTS.” Pascale le Draoulec.
Well if this mom has a way with desserts, her kids would never know. They don’t eat them much! I don’t know what to say other than I can’t believe they’re mine. But my kids just aren’t sweet eaters. Birthday cakes? Unless it’s plain vanilla, no icing, with a slight sprinkling of powdered sugar…..maybe. Ice cream? Now we’re talking! So when the “fabulous 14”, the fun loving, creative and talented women who brought you Crêpe Week, Beer Week and Soup Week decided on Sweets Week, my head went straight to this recipe.
It has been a really fun week of Sweets for Your Sweetie Pies. The true sweetie pies in my life are my boys (now young men). So I decided on this incredible Berry Smoothie Ice Cream Pie. Every luscious layer of this ice cream pie blends together to have you feeling like you are enjoying your favorite smoothie. Pureed strawberries, bananas and blueberries are combined with vanilla frozen yogurt and stacked on a sweet granola pie crust. Your spoon may not be fast enough and you’ll be wishing you had a straw! And I’ve put together a Pie Package for one lucky winner. . . . .
But first, the recipe for this sweet, smoothie pie. You may make the entire pie from scratch, use store bought ingredients, or a combination. I used Haagen Dazs low fat vanilla frozen yogurt. The one thing I encourage is this…..DO NOT substitute the fresh fruit in each layer. It really shines through in this frozen dessert and is truly the highlight of this ice cream pie. And this pie lends itself really well to variation: different berries, any flavor ice cream, classic graham cracker crust or how about crushed pretzels or ice cream cones?
BERRY SMOOTHIE ICE CREAM PIE:
Yields: 1 pie is 10-12 servings
Level of Difficulty: easy
Adapted from Southern Living
Use your favorite granola for the crust. I used Crunchy Monkey made by Little Red Wagon Granola. It is full of oats, banana chips, almonds, pecans, chocolate chips, cinnamon and spices! Here’s how to throw it all together:
GRANOLA PIE CRUST:
- 1 1/2 cups of your favorite granola
- 4 Tablespoons of unsalted butter, melted
Preheat your oven to 350°F. Place the granola in the bowl of your food processor and pulse until you have small crumbs. Drizzle in the butter and pulse it again until it is combined. Press the mixture into the bottom of an ungreased 10 inch springform pan. Refrigerate the pan until the granola mixture is firm, about 15 minutes. Then bake the crust for about 10-15 minutes. The crust will become golden and fragrant. Let the crust cool completely before filling with your ice cream mixture.
BERRY SMOOTHIE ICE CREAM FILLING:
- 4 pints of premium vanilla frozen yogurt
- 1 pound of fresh strawberries, stemmed and quartered
- 1 pint of fresh blueberries
- 2 ripe bananas, roughly sliced into chunks
- 1/4 of a cup of powdered sugar, divided
- additional fresh fruit for garnish
Let the vanilla ice cream stand at room temperature for about 20 minutes. Meanwhile, puree your strawberries in a blender with 2 Tablespoons of powdered sugar. Process this for about 10-15 seconds. Transfer the strawberry mixture to a bowl. Rinse out your blender and repeat this process for your blueberries and 1 Tablespoon of powdered sugar. Transfer the blueberry mixture to another bowl. Rinse the blender and repeat one last time with the bananas and 1 Tablespoon of powdered sugar. Transfer the banana mix to a third bowl.
Place 2 pints of vanilla ice cream in a large mixing bowl. Roughly chop any large clumps of ice cream. Fold the strawberry mixture into the ice cream until it is blended. The ice cream will become more of a liquid and this is okay. Pour half of the strawberry mixture into your prepared pie crust pan. Place in the freezer for about 1/2 hour. Next, place 1 pint of vanilla ice cream into another mixing bowl. Fold in the blueberry mixture and place the bowl in the freezer. Repeat this step once more with the last pint of ice cream and the banana puree. Place that bowl into the freezer as well. After 3o minutes has passed, take out the pan and the bowl of banana puree. Stir the banana puree to be sure it’s combined and slightly liquid and pour it over the strawberry layer. The pan goes back into the freezer for another 30 minutes. Then repeat the next layer with the blueberry mixture. Freeze for a half an hour. And then finally, stir the remaining strawberry mixture and pour it over the blueberry mixture. Freeze for at least 3 hours or until all the layers are firm. And then cover with plastic wrap. Take the pie out of the freezer and let it sit at room temperature for about 15-20 minutes before serving. Garnish with additional fruit.
These layers are so pretty!
I really love pie of all types and I enjoy making them all year round. As a matter of fact, I enjoy pie so much, that I made a little Pie Package to share with one lucky reader. If you love pie as much as I do, and would like a chance to win this little package, all you need to do is answer this question in the comment section. WHAT IS ONE TYPE OF PIE, OTHER THAN THIS SMOOTHIE PIE, THAT YOU HAVE NEVER MADE YET, BUT ARE HOPING TO TRY?
**THE CONTEST IS OFFICIALLY CLOSED AND THE WINNER IS KRIS (FROM SUGAR COOKIES TO PETERBILTS)**
I would like to keep the playing field equal for those who are not into the many forms of social media, so everyone gets one shot. This contest is open to U.S. residents only. The contest will run from 8am EST on Saturday 2/16/13 and will end at midnight EST on Monday 2/18/13. The winner will be chosen by Random.org and will be announced on Tuesday 2/19/13 in the comments section here and notified by email. You will have 48 hours to respond or at which time another winner will be chosen.
Here’s the loot (notice on the left of the picture how the sun was shining hearts down on me that day!):
You will receive TWO of my favorite pie cookbooks:
- Sweetie Pies by Patty Pinner
- A Year of Pies by Ashley English
You will also receive:
- One 9 inch white ceramic pie dish from Sur La Table
You will also receive:
- 1 pretty kitchen towel from the Sur La Table vintage collection.
You will also receive:
- One pie crust shield from Sur La Table (fits any 9-10 inch pie and assures that your crust doesn’t brown too quickly before your pie has finished baking!)
- One OXO Good Grips pastry cutter (perfect for forming your best crust ever!)
You will also receive:
- A ceramic bird pie vent from Sur La Table (a pretty little bluebird to bake in your pie, allowing steam to vent!)
- An Ateco pastry brush (to lavish your pies with eggwash before baking)
- One jar of bright white sparkling sugar from India Tree (my favorite sprinkles to give a little sparkle to your pie crust or other desserts!)
And last, but not least:
- My undying love and gratitude if you stop by my fellow Sweets Week creators to see what wonderful and yummly things they’ve whipped up for this special Valentine week of treats! Here’s the official line up and there is also another give away on the menu by my kind and generous friend Jeanne, of Inside NanaBread’s Head!
- Red Velvet Vanilla Marble Cupcakes @ Comfortably Domestic
- Retro Raspberry Divinity @ Inside Nana Bread’s Head (pssst….and a give away!)
- Chocolate-Dipped Peanut Butter Pudding Cookies @ Kvetchin’ Kitchen
- Mini Meringue Strawberry Pie @ The Hill Country Cook
- Avocado Peppermint Chocolate Mousse @ Climbing Grier Mountain
- Cherry Garcia Chocolate Bark @ Wanna Be a Country Cleaver
- White Chocolate Cupcakes with Raspberry Buttercream Frosting @ La Petite Pancake
- S’more on a Stick @ Tenaciously Yours
- Lemon Marshmallows @ Decadent Philistines Save The World
- Mini Chocolate Mousse Pies @ Comfortably Domestic
So good luck everyone! Enjoy the treats and make something special for someone you love!