Frozen haskap pie

Tarte congelée à la camerise
  • 2 cups haskap
  • 1/3 cup sugar
  • 1/4 cup lemon juice
  • 2 1/2 vanilla frozen yogurt
  • 1 graham cracker crust (about 12 graham crackers + 1/4 cup melted butter)
  • 1 cup whipped cream
  1. Make the graham cracker crust: crumble the crackers and add the melted butter, stirring until the mixture is all soaked. Spread evenly in a pie pan and refrigerate.
  2. In a saucepan, combine the haskaps, sugar and lemon juice.
  3. Cook at low heat for 5 minutes (filter the preparation and keep the juice)
  4. In a bowl, mix the vanilla frozen yogurt with the haskap preparation.
  5. Spread filling over graham cracker crust. Froze for 2 hours.
  6. Put 5 teaspoons of haskap juice in the whipped cream and mix with a spoon then spread on the frozen pie.
*Before serving, you can drizzle with camerise juice syrup.