4-INGREDIENT PEANUT BUTTER-STRAWBERRY ICE CREAM PIE
Stir crispy rice cereal with some peanut butter, and boom! Instant pie crust. Pair with strawberry ice cream to mimic your fave grade-school sandwich, or try any other tasty PB partner, like chocolate or vanilla.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Let the ice cream sit at room temperature to soften, about 20 minutes.
- Meanwhile, put 1/2 cup of the peanut butter in a medium microwave-safe bowl and heat for 30 second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)
- Scoop the ice cream into the peanut butter crust and smooth out into an even layer. Heat the remaining 1/4 cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Decorate with a ring of strawberries before serving.
COCONUT-STRAWBERRY ICE CREAM PIE
When a crunchy salted press-in crust and swirly fruity ice cream team up, everyone wins. It's pie without baking and an ice cream sundae without the fuss. Success can be yours-just keep everything cold as you go.
Provided by Kat Boytsova
Categories Bon Appétit Pie Ice Cream Summer Coconut Strawberry Dessert Frozen Dessert Quick & Easy
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Crust:
- Place a rack in middle of oven; preheat to 350°F. Toast coconut on a rimmed baking sheet until golden brown, 3-5 minutes. Let cool 5 minutes.
- Place graham crackers in a large resealable plastic bag, seal, and crush to fine crumbs with a rolling pin or heavy pot. Transfer to a medium bowl. Add toasted coconut, coconut oil, and salt and mix well. Mixture will look quite crumbly and dry at this point, but it will come together as it chills.
- Lightly coat a 9" pie dish with nonstick spray. Transfer graham cracker mixture to pie dish and press evenly and very firmly across bottom and up sides of dish with a flat-bottomed measuring cup (make sure crust extends all the way up to the lip of the dish). Chill until ready to fill (at least 20 minutes).
- Filling and assembly:
- While the crust is chilling, remove coconut ice cream from containers (just peel away container if it's paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2" pieces and place in a medium bowl. Repeat with strawberry ice cream, placing in a separate medium bowl. Let sit until slightly softened, about 5 minutes, then stir each, separately, with a large rubber spatula or wooden spoon until the consistency of thick cake batter. Transfer bowls to freezer and chill ice cream 10 minutes.
- Remove ice cream from freezer. Scrape strawberry ice cream into bowl with coconut ice cream. Fold together a couple of times with spatula until swirled. Don't overmix; you want thick marbled ribbons. Chill in freezer 10 minutes.
- Scrape marbled ice cream into crust. Using a large spoon, create deep decorative swirls in ice cream (the strawberries will be poured into these divots later). Freeze until ice cream is very firm, at least 6 hours.
- Toss strawberries, lemon juice, and sugar in a medium bowl. Let sit at least 35 minutes and up to 1 hour.
- Remove pie from freezer and lower the bottom of the pie dish into a shallow bowl of warm water; hold it there 5 minutes (this will help slices release more easily). Spoon strawberries into divots; if you run out of places to contain them, reserve extras for serving.
- Running the blade of a chef's knife under hot water and wiping dry before first cut and repeating as needed between cuts (this will give you neat sides), slice pie into wedges. Serve with any remaining strawberries alongside.
- Do Ahead
- Pie (without berries) can be made 1 week ahead. Cover with plastic wrap once hardened and keep frozen.
STRAWBERRY-COCONUT ICE CREAM PIE
A very easy ice cream pie from Rosie's magazine. Prep time does not include chilling for 6 hours or overnight.
Provided by SharleneW
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In food processor, whirl crumbs and coconut until well blended and coconut is very finely chopped.
- Add butter; pulse until evenly moistened.
- Pat into 9-inch pie plate.
- Bake 10 minutes, until firm and lightly golden.
- Let cool on wire rack.
- Drop alternate spoonfuls of both ice creams into crust.
- Swirl together with a tip of knife to marbelize.
- Freeze at least 6 hours or overnight until firm.
- Beat cream and sugar until peaks form.
- Serve pie in wedges topped with whipped cream and garnished with toasted coconut.
Nutrition Facts : Calories 348.1, Fat 26.1, SaturatedFat 14.8, Cholesterol 69.8, Sodium 139.3, Carbohydrate 26.7, Fiber 0.9, Sugar 6.2, Protein 3.2
STRAWBERRY PIE ICE CREAM
Our home economists dressed up store-bought strawberry ice cream with whipped topping, cashews, chocolate chips and pieces of a graham cracker pie crust. One scoop won't be enough!
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8-10 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat ice cream until slightly softened. Fold in the whipped topping, cashews and chocolate chips until blended. Very gently fold in graham cracker crust pieces. Serve immediately. Store leftovers in a freeze.
Nutrition Facts :
STRAWBERRY-COCONUT ICE CREAM CAKE
This is an impressive dessert that's not at all difficult to prepare and doesn't require an ice cream maker. For the best flavor, use sweet, ripe farm stand berries: They should really smell like strawberries. The whipped cream and a touch of vodka help keep the mixture from forming ice crystals - up to a point. You'll still want to make this cake the day before you plan to serve it, since its texture is best in the first 24 hours and it can take up to six hours to freeze.
Provided by David Tanis
Categories cakes, ice creams and sorbets, dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Briefly rinse berries with cold water, then lay them out on a clean tea towel. Hull berries, except for a dozen or so pretty ones. Set those aside for garnish.
- Put 1 pound hulled berries in a blender or food processor. Reserve the rest for sauce and garnish. Add 3/4 cup sugar, coconut milk, salt and vodka. Blend until smooth. You should have about 4 cups.
- In a chilled bowl, whip heavy cream until stiff. With a rubber spatula, gradually fold strawberry purée into whipped cream, 1/2 cup at a time, until well incorporated. It's OK if a few swirls remain.
- Pour into an 8-inch springform pan about 3 inches deep or into a similar-size Pyrex pie pan or ceramic dish. Freeze for 4 to 6 hours, until quite firm. (Test with a skewer or paring knife, going all the way to the bottom of the pan. It should come out clean.)
- Make the strawberry sauce: Put remaining berries in a blender with 3 tablespoons sugar. Purée and transfer to a pitcher or serving bowl. Cover and refrigerate.
- If using springform pan, unmold frozen cake and transfer to a cake plate. (Serve directly from glass or ceramic pan.) Sprinkle with toasted coconut flakes, and garnish with reserved berries dipped in a little of the sauce, and basil or mint leaves. Keep at room temperature for 10 to 15 minutes before serving. To serve, cut into wedges and drizzle with strawberry sauce.
THE BEST STRAWBERRY COCONUT PIE
This pie combines two of my favorite's..a coconut crust filled with a beautiful strawberry filling. It's easy and delish!!! I got this recipe from a lady at a Strawberry festival, if you like coconut and strawberries..you will love this. Pie is a beautiful pink and white when finished and makes an impressive presentation.
Provided by Country Cook in Okl
Categories Pie
Time 45m
Yield 1 9 inch pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine coconut and butter in a small bowl. Put in a 9 inch greased pie pan and press to bottom and up the sides. Bake at 300 for 30-35 mins or until golden brown. Cover edges of crust with foil loosely to prevent over baking. Cool crust on wire rack.
- Combine strawberries and sugar in a large bowl and let stand 15 minutes In a small saucepan sprinkle gelatin over cold water and let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved. Stir in lemon juice. Pour into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing. Top each slice with a fresh strawberry and sprig of mint at presentation if you desire.
Nutrition Facts : Calories 420.4, Fat 22.4, SaturatedFat 16.6, Cholesterol 34.7, Sodium 104.3, Carbohydrate 53.3, Fiber 2.2, Sugar 50.5, Protein 5.7
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- Place a rack in middle of oven; preheat to 350°F. Toast coconut on a rimmed baking sheet until golden brown, 3–5 minutes. Let cool 5 minutes.
- Place graham crackers in a large resealable plastic bag, seal, and crush to fine crumbs with a rolling pin or heavy pot. Transfer to a medium bowl. Add toasted coconut, coconut oil, and salt and mix well. Mixture will look quite crumbly and dry at this point, but it will come together as it chills.
- Lightly coat a 9" pie dish with nonstick spray. Transfer graham cracker mixture to pie dish and press evenly and very firmly across bottom and up sides of dish with a flat-bottomed measuring cup (make sure crust extends all the way up to the lip of the dish). Chill until ready to fill (at least 20 minutes).
- While the crust is chilling, remove coconut ice cream from containers (just peel away container if it’s paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2" pieces and place in a medium bowl. Repeat with strawberry ice cream, placing in a separate medium bowl. Let sit until slightly softened, about 5 minutes, then stir each, separately, with a large rubber spatula or wooden spoon until the consistency of thick cake batter. Transfer bowls to freezer and chill ice cream 10 minutes.
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