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This ice cream pie screams summer.

Leave it to West Coast guide to the good life, Sunset Magazine, to dream up a dessert that makes us borderline envious that we occupy the other coast. 

A high-drama way to end an evening, apricot almond swirl ice cream pie is festive and easy. A crunchy, almondy crust of ground amaretti cookies holds vanilla ice cream layered with honey-simmered apricots. Apricot purée is curlicued across the top. We made the pie in an 8-inch cheesecake pan with a removable side, but you could also use a regular 9-inch pie pan and sprinkle the toasted almonds on top instead of pressing into the side. We like Blenheim dried apricots in the pie for their vibrant flavor.

Reprinted with permission from The Sunset Essential Western Cookbook