Seriously Simple: Summer ice cream sundae pie
1 pint raspberries
1 pint blueberries
For sauce:
4 (6-ounce) containers blueberries
2 tablespoons water
1 tablespoon brown sugar
1. Spoon ice cream into crust (if doing two different ice creams, spread one on top of the other); smooth top. Decorate the pie by alternating raspberries and blueberries around the outside rim. Freeze until firm.
2. To make the sauce bring berries, water and brown sugar to simmer in medium saucepan over medium-high heat. Cook until sauce thickens, stirring gently, about 4 minutes; remove from heat.
3. To serve, remove pie from freezer 15 minutes before serving and decorate with sprinkles or other decorations.
4. Cut pie into wedges; place on plates. Spoon warm sauce over and serve immediately.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
