In my usual Lucy-Goosey style, I’ll tell you how I make Christmas Pie.

First, make a graham cracker crumby crust by your favorite recipe.  I like to put finely chopped pecans (pee-cahns, as it is pronounced in Texas!) in with the crumbs.  Refrigerate the crust.

When it’s nice and cold, fill it almost level with very green colored pistachio ice cream.  Get the very green colored, so your pie will look Christmas-y.  It helps for the ice cream to be a little bit mushy so you can nicely mold it into the crust.  Then put it in the freezer to get solid again.

Next, make a wonderful mound of very red raspberry sherbet on the top of the pistachio.  Work with it softened also.  And mound it up smoothly.  Then, back into the ‘fridge to get solid.

To serve, cut wedges of pie (see how nice and red/green it looks!) and put a blob of whipped cream on the top.  Then — I like to run frozen raspberries through the blender until just nice and chunk-y.  And I drizzle them over the top.

Yum.  It’s so delicious!

Submitted by:
Lucy Fagan
www.TheFaganRanch.com