Directions:

1. Pour the raspberries into a medium saucepan. Then, add sugar and cornstarch to the saucepan.
2. Heat and stir the mixture on medium heat for about 12-18 minutes. The mixture should reach a rolling boil, and you should continue heating past the boil until thickened. A rubber spatula will come out with some jelly on it without all of it falling back into the saucepan.
3. Remove the mixture from the stove and allow it to cool for at least 45 minutes until it reaches room temperature.
4. After the raspberry pie topping has cooled, spoon softened ice cream into the graham cracker crust.
5. Top the ice cream with the raspberry pie topping and use a fork to spread the mixture across the top as desired.
6. Place the pie back in the freezer for at least 4 hours or overnight to firm back up. Transfer the pie to the fridge 15-30 minutes before serving for easier serving.

Yield: 10-inch Pie (about 8 servings)