Instructions: For crust:
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 350F. 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.

For filling:
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.

Serves 8.

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