Deidre’s Pie
Deidre McParland worked with Rom at the National Library. They were forever swapping recipes, and this one became a firm favourite with the Sullivans. It’s simple and delicious. Remember to let it soften a little before serving.
Equipment
- 20 cm (8-inch) pie dish
- Mixing bowl
- Electric beater
Ingredients
Crust
- 85 g digestive biscuits about ¾ cup crumbs
- 2 Tbsp butter melted
- 2 Tbsp brown sugar
Filling
- 225 g cream cheese softened
- 100 g sugar scant ½ cup
- 475 ml vanilla ice cream 1 pint, softened
- 125 g boysenberries about ½ tin, with juice
Instructions
- Make the crust - Crush the biscuits finely. Mix with the melted butter and brown sugar, then press firmly into a 20 cm pie dish, bringing the crumbs slightly up the sides. Chill briefly to set.
- Prepare the filling - Beat the sugar into the softened cream cheese until smooth.
- Add the ice cream - Add the softened vanilla ice cream gradually, beating as you go, until the mixture is completely smooth.
- Assemble - Pour the filling into the prepared crust. Swirl through the boysenberries and a little of their juice.
- Freeze - Freeze for at least 4 hours, or until firm.
- To Serve - Remove from the freezer 20–30 minutes before serving, allowing the pie to soften slightly. It should slice cleanly but not be rock-hard.
Notes
Rom’s note: If your pie dish is shallow, simply spoon the berries over the top and drizzle with the juice instead.