Fruited Rainbow Pie
- Crust:
- 1 1/3 cup ginger snap crumbs (about 20)
- 3 tablespoons sugar
- ¼ cup butter, melted
- Filling:
- 1 quart vanilla ice cream
- 1 pint orange sherbet (I use quart too of this)
- Topping:
- ½ cup pineapple chunks in unsweetened juice, drained (or fresh)
- ½ cup fresh strawberries, sliced
- ½ cup green grapes, halved and seeded (I don’t seed)
- ¼ cup Cointreau or OJ (I use Cointreau)
Crust: Mix together crumbs and sugar in butter. Press mixture firmly and evenly against the bottom and sides of a 9-inch pie plate, building up slightly around the rim. Bake 350 for 5 minutes. Cool, and then chill crust in freezer (I don’t if you work fast enough – if it is 95 outside then maybe you should so the ice cream won’t melt)
To prepare filling: spoon ice cream alternately with sherbet into crust to give a swirled appearance. Return to freezer.
To prepare topping: In a small bowl combine pineapple, strawberries and grapes. Toss with Cointreau or O.J. and chill 1 hour. Just before serving spoon over pie.
(New Haven Register, Spring 1979)