A quick almond crust gets filled with ice cream and topped with cardamom-scented
whipped cream and berries.
1/2 cup chilled whipping cream
Combine first 3 ingredients in processor and chop finely, using on/off turns.
Transfer to bowl. Mix in butter. Press firmly into bottom and up sides (but not
rim) of 10-inch glass pie plate. Freeze 15 minutes.
Preheat oven to 350°F. Bake crust until center is golden, covering edges with
foil if browning too quickly, about 19 minutes. Cool 5 minutes. If edges have
slipped, gently press into place. Cool almond crust completely.
Soften ice cream in refrigerator until spreadable but not melted. Spread in crust.
Smooth surface. Freeze until firm, at least 2 hours. (Can be prepared 3 days
ahead. Cover tightly.)
Whip cream, sugar and cardamom until stiff peaks form. Spread over pie. Top with
berries and serve.