Chocolate-Laced Berry and Ice-Cream Pie

Makes 8
Prep 20 m
Freeze 180 m
Bake 20 - 25 m



  1. 1 of 6 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. 2 of 6 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. 3 of 6 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. 4 of 6 Spoon softened ice cream into cooled meringue crust. Cover with plastic wrap and freeze 3 hours or until ice cream is firm.
  5. 5 of 6 Meanwhile, combine blueberries, raspberries, strawberries and melted jelly in a large bowl; gently toss to coat completely.
  6. 6 of 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 Information for Chocolate-Laced Berry and Ice-Cream Pie
Servings Per Recipe: 8
Per Serving: 7 g Fat, total, 22 mg chol., 147 mg sodium, 331 kcal cal., 7 g pro., 47 g carb.