STRAWBERRY ICE CREAM PIE
Steps:
- Preheat oven to 375ºF. Remove ice cream from freezer and allow to soften.
- In a food processor crush graham crackers until fine. This will take about 12 graham crackers. Add in the melted butter and brown sugar, pulse until a sand like mixture has formed.
- Press the graham cracker crust evenly into the bottom of a 9 inch pie pan, making sure to cover the bottom and up the sides of the pan. Use the back of a measuring cup or large spoon to press the crust.
- Bake the crust in the heated oven for 8-10 minutes or until golden brown. Remove from the oven and place on a cooling rack. Cool for a few minutes before adding the hot fudge and ice cream.
- Softened the hot fudge by placing in the microwave for 30 seconds. Spread the hot fudge evenly across the top of the graham cracker crust.
- With a spatula, spread the softened ice cream across the top of the hot fudge layer, filling the pie pan to the top with the ice cream. Cover with plastic wrap and place in the freezer for at least 3 hours, or over night.
- Store tightly covered in the freezer. Remove from the freezer 5-10 minutes before serving for easier slicing.
Nutrition Facts : Calories 353 kcal, Carbohydrate 53 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 26 mg, Sodium 320 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
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 :
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 ICEBOX PIE
Because only some of the berries are cooked and just a small amount of thickener is used, this pie has a fresh, true strawberry flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a food processor, blend graham crackers with 2 tablespoons sugar until finely ground; add butter and pulse until crumbs are moistened. Press mixture into the bottom and up the side of a 9-inch pie plate. Bake until crust is lightly browned, 12 to 14 minutes. Transfer to a wire rack and let cool completely.
- Meanwhile, in a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust. Refrigerate until set, at least 4 hours (or up to 1 day).
- In a large bowl, beat cream until soft peaks form. Sprinkle 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1 1/2-inch border around edge. Garnish with whole berries.
Nutrition Facts : Calories 376 g, Fat 15 g, Fiber 4 g, Protein 3 g
STRAWBERRY ICE CREAM
This vibrant frozen dessert offers fresh berry flavor at its best.
Provided by Christy J.
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.
- Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled.
- Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 42.7 g, Cholesterol 183.9 mg, Fat 24.5 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 14.5 g, Sodium 34 mg, Sugar 32.8 g
STRAWBERRY ICE CREAM PIE
Steps:
- In a food processor, process crackers, butter, sugar and cinnamon until crumbly. Press into 9" pie plate and chill until firm about 20 minutes.
- In a large bowl mix together the softened ice cream with the orange zest and pour into pie plate. Freeze until firm about 3 hours. Serve each slice of pie with some of the strawberries
EASY STRAWBERRY JELL-O PIE
The pie my brother always wants for his birthday. Very good in a Cream Cheese Crust (recipe #97877).
Provided by Marg CaymanDesigns
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring sugar, water and cornstarch to a boil over medium high heat.
- Add Jell-O, stir until dissolved.
- Cool and then add strawberries.
- Refrigerate about 45 minutes or until it starts to congeal.
- Put in pie shell and cool completely.
- Top with whipped cream or ice cream to serve.
Nutrition Facts : Calories 225, Fat 4.5, SaturatedFat 1.1, Sodium 119, Carbohydrate 45.8, Fiber 1.1, Sugar 36.3, Protein 1.9
STRAWBERRY-CREAM CHEESE PIE
An easy, fresh strawberry pie with a touch of something more... a layer of sweetened cream cheese. Top with whipped cream if you'd like.
Provided by vyswebsurfer
Categories No-Bake Pies
Time 2h35m
Yield 8
Number Of Ingredients 8
Steps:
- Beat cream cheese with an electric mixer until creamy. Add a little powdered sugar at a time, and beat slowly until incorporated. Mix in vanilla.
- Spread cream cheese mixture into the pie crust. Refrigerate until firm, 15 to 30 minutes.
- Meanwhile, combine 3/4 cup of the strawberries, sugar, water, and cornstarch in a blender. Blend lightly. Reserve remaining strawberries.
- Pour blended strawberry mixture into a saucepan over medium heat; stir constantly until boiling. Stir for an additional 2 minutes once it boils; it should thicken very quickly. Remove from the heat and stir a few times while cooling, about 3 minutes.
- Remove chilled pie from the refrigerator and arrange reserved strawberries on top of the cream cheese layer. Pour thickened sauce over top. Return to the refrigerator for at least 2 hours before serving.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 46.7 g, Cholesterol 30.8 mg, Fat 17.8 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 8.1 g, Sodium 206.4 mg, Sugar 30.3 g
STRAWBERRY ICEBOX PIE
If you adore creamy strawberry desserts, this deluxe icebox pie topped with glossy, springy homemade strawberry gelatin is a treat you won't want to miss. The recipe, from Morgenstern's Finest Ice Cream in New York, updates a classic strawberry icebox pie with two major tweaks. Instead of using frozen whipped topping and a box of strawberry gelatin, it calls for freshly whipped heavy cream and the juice drained from an entire pound of macerated berries. The recipe does take some time to put together, but results in the richest, silkiest and most deeply strawberry flavored pie imaginable. You'll need to start this at least one day before you want to serve it, but it keeps well for up to three days in the fridge. The wafer cookies get softer and more cakelike as they sit.
Provided by Melissa Clark
Categories pies and tarts, project, dessert
Time P1D
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the strawberry gelatin: combine sliced strawberries and sugar in a medium heat proof (preferably metal) bowl, cover the bowl with plastic wrap, and refrigerate 18 to 24 hours.
- To make the crust: Heat oven to 325 degrees and lightly grease a 9- or 10-inch pie dish (don't use anything smaller). In a food processor combine wafers, sugar and melted butter. Process until mixture is well blended. Transfer to prepared pie dish and, using the bottom of a flat-bottomed measuring cup, press crumb mixture into an even layer on the bottom and up the sides, pressing up about 1/4-inch past the rim of the pie pan. Bake until the crust darkens slightly at the edges, 8 to 12 minutes. Transfer to a wire rack to cool.
- To make the filling: Purée 3 ounces strawberries in a food processor, blender or immersion blender until smooth. You should have about 1/4 to 1/3 cup strawberry purée. Set aside. Quarter another 2 ounces of strawberries to yield about 1/3 cup, and set aside.
- With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream and sugar until soft peaks form, 2 to 3 minutes. Whisk in strawberry purée until just combined, making sure not to over beat. Using a rubber spatula, fold in quartered strawberries. Scrape strawberry cream into the cooled pie crust and smooth the top. Press the halved vanilla wafers vertically into the filling so that it is studded throughout with wafers. Cover pie with plastic wrap or parchment paper, place on rimmed sheet pan and chill in refrigerator for at least 3 hours (and up to 3 days). The longer the pie sits, the more cakelike the cookies get.
- Once the pie has chilled, thinly slice the remaining 5 ounces of strawberries. Remove pie from refrigerator and place sliced strawberries over the filling to cover it, overlapping slightly if necessary. Place back into the refrigerator, covered, as you make the strawberry gelatin.
- Put an inch or two of water in a medium saucepan and bring water to a simmer. Place the still-covered bowl of strawberries on top of the saucepan. Be sure the water is not touching the bottom of the bowl; if so, pour some water out. Heat strawberries to release more juice, swirling the bowl occasionally (use oven mitts), for 15 minutes; they should look very juicy. Using a fine sieve, strain strawberries until there is about 2/3 cup juice. You can press gently on the berries to release more juice but don't press too hard or the gelatin will get cloudy. Save the strawberry solids for something else, like smoothies.
- Transfer about 2 tablespoons of the hot strawberry juice into a bowl and sprinkle gelatin over the top; let it sit for a few minutes to soften. Add remaining strawberry juice to gelatin mixture and whisk until completely dissolved. Whisk in lemon juice.
- With the pie still in the refrigerator on a sheet pan, pour the gelatin over the sliced strawberries (pouring the gelatin over the back over a spoon suspended over the pie can be helpful to get an even layer of gelatin over the top and doing this work while the pie is in the fridge ensures the glossiest topping and keeps everything from spilling). Let pie chill in the refrigerator, uncovered, until the gelatin sets, at least 2 hours or overnight. Serve with whipped cream dolloped on top.
STRAWBERRY SMOOTHIE ICE CREAM PIE
Something different for ice cream lovers! Be sure to use a *good* ice cream for this. This pie takes some time to make because of all the refreezing so make sure you have planned the approx. 4.5 hours of freezing.
Provided by Lvs2Cook
Categories Pie
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Put first 3 ingredients in food processor and process until finely crushed.
- Press firmly onto the bottom of a lightly greased 10 inch springform pan.
- Bake at 350º for 10 minutes.
- Cool pan completely on wire rack.
- Take vanilla ice cream out of the freezer and let stand for 20 minutes to soften.
- Put strawberries and 2 tbsps. powdered sugar in food processor and process until pureed, scraping down sides if needed.
- Remove mixture from food processor and set aside.
- Pur blueberries and 1 tablespoon powdered sugar in food processor and process until pureed, scraping down sides if needed.
- Remove mixture from processor and set aside.
- Mash bananas in a large bowl.
- Add remaining powdered sugar and mix well.
- Set aside.
- Place 1 quart of the ice cream in a large bowl.
- Fold strawberry mixture into ice cream until blended.
- Place in freezer until slightly firm.
- Divide remaining quart of ice cream in half.
- Put halves in different bowls.
- Stir blueberry mixture in one half and banana mixture in the other half.
- Place bowls in the freezer.
- Spread half of the strawberry mixture evenly into prepared crust in pan.
- Place pan and remeining strawberry mixture in the freezer.
- Freeze for 30 minutes.
- Spread banana mixture evenly over strawberry mixture and return to freezer for 30 minutes.
- Repeat same procedure with blueberry mixture.
- Spread remaining strawberry mixture over blueberry mixture.
- Freeze for 3 hours or until all layers are firm.
- Take pie out of freezer and let stand for 15 minutes before cutting to serve.
- Garnish pie if desired.
Nutrition Facts : Calories 353.9, Fat 18.9, SaturatedFat 11.6, Cholesterol 64.8, Sodium 146.5, Carbohydrate 43.6, Fiber 3.3, Sugar 35.5, Protein 4.7
DOUBLE STRAWBERRY ICE CREAM PIE
Provided by Lynn Duquette
Categories Berry Dairy Fruit Dessert Bake Strawberry Summer Bon Appétit Massachusetts
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Combine graham cracker crumbs, butter and 2 tablespoons sugar and press into 9-inch-diameter pie pan with 1 1/2-inch-high sides. Bake until edges begin to darken, about 8 minutes. Cool completely.
- Spoon strawberry ice cream evenly into crust. Freeze 25 minutes. Spread vanilla ice cream over. Cover tightly and freeze until firm, about 1 hour. (Can be prepared 1 week ahead.)
- Strain 2 tablespoons juice from strawberries. Stir marshmallows with juice in heavy small saucepan over low heat until melted. Cool completely.
- Meanwhile, beat whites in medium bowl to soft peaks. Gradually add 1/4 cup sugar and salt and beat until stiff but not dry. Fold in cooled marshmallows. Spread over ice cream. Cover and freeze until ready to serve. (Can be prepared 1 day ahead. Refrigerate thawed berries.) Serve pie, topping each piece with spoonful of strawberries.
CREAMY STRAWBERRY PIE
I like to end a nice company meal with this easy make-ahead dessert. The eye-catching pie has a big strawberry flavor and extra richness from ice cream. —Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Drain strawberries into a 1-cup measuring cup and reserve juice; set berries aside. Add enough water to juice to measure 1 cup; pour into a large saucepan. Bring to a boil over medium heat. Remove from the heat; stir in gelatin until dissolved. Add ice cream; stir until blended. Refrigerate for 5-10 minutes or just until thickened (watch carefully)., Fold in reserved strawberries. Pour into crust. Refrigerate until firm, about 1 hour. Garnish with fresh strawberries if desired. Refrigerate leftovers.
Nutrition Facts : Calories 312 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 206mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
More about "strawberry ice cream pie recipes"
STRAWBERRY ICE CREAM PIE - SOUTHERN PLATE
From southernplate.com
Reviews 7Servings 4Cuisine AmericanCategory Dessert
STRAWBERRY ICE CREAM PIE RECIPE - TODAY
From today.com
3.7/5 (33)Total Time 45 minsCategory Desserts
- 1. In the bowl of a food processor, combine and pulse to blend the flour, salt and sugar. Open the top and sprinkle the cubed butter over the dry ingredients. Spoon the shortening over top, too. Close the top and pulse to blend 10-12 times.
- 2. Pour some of the water through the top and pulse to blend. Do not over mix or your pie crust will be tough and chewy. Press the dough into a flat circle and refrigerate for 20 minutes.
- 3. Place pie dough on a floured surface and roll it out until it's at least 2-3 inches wider than a 9-inch pie dish. Gently place the dough into the pie dish, and press into the bottom and up the sides. Pinch any excess at the top into a crimped edge. Place the pan in the refrigerator to chill down and rest.
STRAWBERRY ICE CREAM PIE - SPOON UNIVERSITY
From spoonuniversity.com
NO-BAKE STRAWBERRY AND CREAM PIE | THE RECIPE CRITIC
From therecipecritic.com
STRAWBERRY ICE CREAM CONE PIE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
CHRISTY JORDAN'S STRAWBERRY ICE CREAM PIE RECIPE
From tasteofthesouthmagazine.com
THIS STRAWBERRY ICE CREAM PIE IS THE EASIEST DESSERT …
From myrecipes.com
STRAWBERRY ICE CREAM PIE | RECIPE - KELLOGG'S
From kelloggs.ca
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
SAVE-ON-FOODS
From saveonfoods.com
ICE CREAM PIE - TRIED AND TRUE RECIPES
From jeanniestriedandtruerecipes.com
STRAWBERRY ICEBOX PIE - OH SWEET BASIL
From ohsweetbasil.com
COCONUT-STRAWBERRY ICE CREAM PIE RECIPE | BON APPéTIT
From bonappetit.com
FROZEN STRAWBERRY PIE - HOME. MADE. INTEREST.
From homemadeinterest.com
STRAWBERRY CHEESECAKE ICE CREAM PIE – SMITTEN KITCHEN
From smittenkitchen.com
STRAWBERRY ICE CREAM PIE - RICEKRISPIES.CA
From ricekrispies.ca
STRAWBERRY CREAM CHEESE PIE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
STRAWBERRY AND PRETZEL ICE CREAM PIE | PUNCHFORK
From punchfork.com
SWEET STRAWBERRY ICE CREAM PIE - ONE HOT OVEN
From onehotoven.com
STRAWBERRY-PRETZEL ICE-CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
STRAWBERRY ICE-CREAM PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
4-INGREDIENT PEANUT BUTTER-STRAWBERRY ICE CREAM PIE RECIPE
From foodnetwork.ca
STRAWBERRY ICE CREAM PIE RECIPE WITH CORN COOKIE CRUST | HäAGEN …
From madewithnestle.ca
STRAWBERRY ICE CREAM PIE (GLUTEN-FREE VERSION) | RECIPE
From kelloggs.ca
STRAWBERRY CHEESECAKE ICE CREAM PIE - MELANIE MAKES
From melaniemakes.com
STRAWBERRY ICE CREAM PIE | LEITE'S CULINARIA
From leitesculinaria.com
STRAWBERRY-LIME ICE CREAM PIE RECIPE | EATINGWELL
From eatingwell.com
STRAWBERRY CREAM MERINGUE PIE - KING ARTHUR BAKING
From kingarthurbaking.com
STRAWBERRY ICEBOX PIE WITH CONDENSED MILK - NO PLATE LIKE HOME
From noplatelikehome.com
STRAWBERRY ICEBOX PIE NO BAKE DESSERT | DEARCREATIVES.COM
From dearcreatives.com
STRAWBERRY ICE CREAM PIE | NO-BAKE, VEGAN - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
STRAWBERRY JELLO PIE (ONLY 4 INGREDIENTS) - SOUTHERN PLATE
From southernplate.com
STRAWBERRY AND PRETZEL ICE CREAM PIE RECIPE | BON APPéTIT
From bonappetit.com
STRAWBERRY ICE CREAM PIE - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search