Black cherry ice cream fans will enjoy this frozen pie from Norma Darr of Troy. She won 2nd place with it in the pie category at Friske Orchards 6th annual cherry recipe contest.
- 2 1/2 cups homemade granola, recipe follows
- 1/2 C butter, melted
- 2 6 oz containers cherry yogurt
- 1 8 oz container frozen whipped topping, thawed
- 1 cup frozen dark cherries
Granola: 8 C oatmeal
2 C coconut
1 C pecans
1 C almonds
1 t salt
1 C brown sugar
1 C sunflower seeds
1 C wheat germ
1 C oil
2 t vanilla (add this to water)
1 C water 1 C maple syrup
Mix together all ingredients and bake on a cookie sheet at 350 degrees the first hour and then reduce heat to 250 degrees, from the beginning stir very fifteen minutes, cook for one or two hours. Add dried fruit, 4 or 5 cups (raisins, dried cranberries, apricots, pineapple, dried cherries, dried blueberries, etc.).
For pie crust:
Mix butter and 2 cups of the granola and press into a 9” pie pan, bake at 375 degrees for 7 minutes to set crust. Let cool.
Mix together all ingredients and pour into the prepared granola pie crust. Freeze until set, around two hours.
Thaw pie at room temperature for one hour before serving. Right before serving, sprinkle the remaining 1/2 cup granola over the top of the pie and drizzle with 1/2 cup cherry preserves.
Cut and serve. 8 servings.