Pomegranate Pistachio Ice Cream Pie...

Ice Cream Pie might sound a bit COLD right now...But, the taste is perfect for the holidays ! A wonderful treat to round out your Holiday menu. Easy, yet a beautiful presentation for the Holiday table. Take a look....

Pomegranate Pistachio Ice Cream Pie
 The CattleQueen Cooks at PineCreekStyle

Ingredients:

• 1/2 gallon of vanilla bean ice-cream , softened
• 1/2 cup of pistachios, shelled and chopped (reserve a small amount for garnishing)
• 1/4 of Pomegranate Tequila (see recipe here) or Pomegranate juice
• 1/2 cup of Pomegranate jelly or spread
• 1/4 cup of Brown Sugar, lose, not packed
• 1 prepared graham cracker pie crust
• Fudge Ice Cream Topping for drizzling on top of the finished dessert.
• Pam Style Spray
• A Springform pan

Directions:

1. While Ice Cream is softening, blend together the Pom juice/tequila, Pom jelly & brown sugar. Mix well.
2. In a large bowl, combine the softened ice cream & the jelly mixture. Blend well.
3. Fold nuts into the ice cream mixture, reserve some for a garnish. Gently blend. Set aside.
4. Prepare the Springform pan with Pam style spray
5. Place the pie crust in the bottom of the prepared pan.
6. Gently & Slowly, pour the softened ice-cream blend into the pan. Freeze until solid.

Finishing touch:

After the ice-cream has set and is solid, remove from the pan and place on a serving dish. Garnish with the Fudge topping, and the reserved nuts. Serve immediately or re-freeze until needed.

Amazing on the Palette, Serve with Style...