Berry Ice Cream Pie©
Choose your favorite seasonal fresh berries as the theme for this ice cream pie. Here, strawberry ice cream, topped with strawberry jam and fresh strawberries is delightful. Or, follow the same idea with raspberries or blackberries or blueberries.
Basic Pastry Crust for a 9-inch pie, single crust (gluten-free storebought, or see any of my cookbooks for a recipe)
1 quart gluten-free berry ice cream, softened enough to spread in pie crust
1 cup gluten-free chocolate chips
1 cup berry jam of choice (I use strawberry jam in the photo)
2 cups fresh berries to complement berry jam (I use fresh strawberries in the photo)
 Place racks in the bottom and middle of the oven. Prepare the Basic Pie Crust dough as directed in any of my cookbooks. Divide the dough in half (freeze remaining half for another dessert) and roll the dough to a 10-inch circle between two sheets of plastic wrap. Remove top sheet of plastic wrap, invert the crust into a 9-inch nonstick (gray, not black) pie pan, and remove the remaining plastic wrap. Trim the edge and flute it decoratively. Prick the bottom of the crust with a fork to let steam escape.
 Bake the crust on the bottom rack of the oven for 15 minutes. Shift the pie crust to the middle rack and continue baking just until the crust and edges become firm and are lightly browned, about 10 to 15 minutes. Watch carefully at this stage to avoid over-browning. Remove the crust from the oven and sprinkle the bottom evenly with chocolate chips. Cool completely on a wire rack.
 Spread the softened ice cream evenly in the baked crust. Wrap tightly and freeze at least 4 hours or overnight.
 To serve, thin the berry jam with enough hot water to make a sauce. Cut the pie into 8 slices and drizzle the sauce on top, garnished with fresh berries. Makes 8 slices.
NOTE: See Carol’s Pie Crust 101 for her pie crust tips.