This summer-centric pie makes is a so-easy, yet impressive, cool and creamy treat. Use your favorite brand of prepared strawberry ice cream or fill the crust using your your best homemade recipe. Set your ice cream out at room temperature about 25 to 30 minutes before you plan to start scooping it into the cooled crust so that it has enough time to soften. This recipe would work equally well using raspberry sorbet and a blend of fresh raspberries and strawberries on top.
1 3/4 cups finely crushed pretzel pieces
1/4 cup light brown sugar
3 tablespoons milk powder
1/4 teaspoon kosher salt
10 tablespoons unsalted butter, melted
3 1/2 cups strawberry ice cream, softened
1 pound fresh strawberries, quartered
2 tablespoons granulated sugar
2 tablespoons chocolate syrup (optional)
How to Make It
Preheat oven to 325°. Combine first 4 ingredients (through salt) in a medium bowl, stirring with a whisk. Add butter to bowl; toss to coat evenly.
Press pretzel mixture firmly into bottom and up sides of a 9-inch glass pie pan. Bake 12 to 15 minutes at 325° or until lightly browned; cool completely on a wire wrack.
Press softened ice cream evenly into cooled crust, smoothing with a rubber spatula. Cover with plastic wrap and transfer pie to freezer; freeze 3 hours or until firm.
Combine strawberries and sugar in a medium bowl; toss to coat. Let stand 15 to 20 minutes. Spoon strawberries over ice cream pie. Drizzle with chocolate syrup, if desired.
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