1. Preheat oven to 350°F. 2. Place ice cream cone pieces into food processor and pulse until finely ground. Combine ground ice cream cone pieces with butter in large bowl. Press mixture firmly into the bottom and sides of a 9 ½” pie pan. Bake 10 minutes; set aside while it cools. 3. Soften ice cream for spreading by removing from freezer and setting aside for 10-15 minutes. Spread ice cream evenly in pie pan. Cover with plastic wrap and freeze until solid, about 2 hours. (This step can be done up to two days in advance.). 4. Simmer cherries, sugar, and cornstarch in a medium pot over medium heat. If using fresh cherries, add 1 to 2 tablespoons water to prevent sticking. Reduce heat to medium-low and cook, stirring frequently, until thickened, 1 to 2 minutes. Place in refrigerator until cold. 5. At serving time, spoon cherry mixture on top of pie (if not serving entire pie at once, spoon cherries on individual servings). Cut into wedges and serve. ---------------------------------------------------------------------------
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