Boysenberry Truffle Ice Cream Pie Recipes

BOYSENBERRY PIE

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, gently mix together the boysenberries, sugar, all purpose flour and cinnamon. Pour the fruit mixture into a pastry lined pie pan. Cut the butter into small pieces; dot the top of the fruit with the butter.
• Top the pie with the second crust; completely seal and flute the edges to make the crust. Make a slight cut with a knife in the middle of the top crust to vent the pie. If you wish to have a shiny/sugary top crust, brush the top crust with a tiny bit of milk (using a pastry brush), then sprinkle with granulated sugar).
• Bake for approximately 40-45 minutes, or until the juices are bubbly in the center and the crust is golden brown.

BOYSENBERRY TRUFFLE ICE CREAM PIE

Steps:

• Combine crumbs and butter.
• Press into 9 inch pie pan.
• Blend together (only) 1/4 cup jam, cream cheese and melted chocolate.
• Spread into bottom and up the sides of the crust.
• Stir together ice cream and (only) 1/4 cup jam.
• Spoon into pie to fill.
• Place in freezer for 4 hours or until ice cream is firm.
• Top with remaining jam and toasted almonds.

BOYSENBERRY SOUR CREAM PIE

Steps:

• Prepare pie crust for baking and fit into 9" pie plate.
• Refrigerate while making filling.
• Mix together dry ingredients until well-blended.
• Stir in sour cream.
• Spread about 3 T of mixture in bottom of unbaked crust.
• Spread washed berries over bottom of pie crust to cover.
• Pour remaining mixture over berries.
• Sprinkle with nutmeg.
• Bake at 350 fro 30-40 minutes.