Last week, Starbucks announced that they are introducing a Cherry Pie Frappuccino with a pie crust lid. I repeat, a pie crust lid. The stipulation, however, is that this delicacy is only available in Japan. With that, I decided that I could not live without this being a part of my life. Since it's a recipe inspired by cherry pie à la mode, I took this quite literally and combined ice cream, cherry pie filling, whipped cream, and pie crust:
Cherry Pie Frappuccino with Pie Crust Lid
- Prep Time:10 mins
- Cook Time:30 mins
- Total Time:40 mins
- 1 cup cherry pie filling
- 1 quart vanilla bean ice cream
- 1 package chilled pie crust
- 1 can whipped cream
- 1/4 roll tin foil
- 3 large cups for serving
Preheat oven to 400°F and take ice cream out of freezer to thaw.
Shape a sheet of tin foil into a ball that is roughly the diameter of a Starbucks cup.
Cover tin foil ball with pie crust and trim edges.
Cut a hole in the top of the crust using a fork for the straw and make small punctures on the sides.
Bake at 400°F for 25-30 minutes or until the pie crust is golden brown.
Layer the cherry pie filling, melted ice cream, more filling, and whipped cream. Place pie crust lid on top and insert straw.
Seriously, go make this drink/dessert/piece of heaven. It's easy, inexpensive, and tasted like something out of my wildest, sugary dreams.