thepioneerwoman
Strawberry Ice Cream Pie
Fresh strawberries, whipped cream, and strawberry ice cream come together in a waffle cone crust to make this perfectly summery strawberry ice cream pie!
👥 8 Servings⏱️ Prep & Cook: 4h 50m⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●food processor
- ●measuring cup
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 350 ̊. Roughly crumble the waffle cones and pulse them in a food processor until mostly finely ground with a few larger chunks here and there. Add the melted butter and pulse until well combined and the cones are finely ground. Press the mixture into a 9-inch pie plate, using the bottom of a measuring cup and your fingers to tightly pack the crumbs into the bottom of the pan and up the sides.
waffle cones10
2
Bake the crust until set and just starting to lightly brown around the edges, about ⏱️ 8 minutes. Transfer to a rack and let cool until almost room temperature, about ⏱️ 20 minutes (the pan can be warm when it goes in the freezer but not hot). Freeze until the crust is firm and cold, about ⏱️ 10 minutes.
3
Meanwhile, whip the heavy cream and powdered sugar in a large bowl with a mixer on high speed until medium peaks form, 1 to ⏱️ 2 minutes.
4
Scoop the strawberry ice cream into the crust and spread in an even layer. Sprinkle 1 cup of the chopped strawberries over the top and gently press into the ice cream. Top with the whipped cream and use the back of a spoon to create several divots in the cream to hold the strawberry sauce. Freeze the pie until set, at least ⏱️ 4 hours.
5
When ready to serve, drizzle the pie with the strawberry sauce and sprinkle with the remaining chopped strawberries.
Nutrition Facts
calories
394 Calories
fat Content
25 g
fiber Content
1 g
sugar Content
13 g
sodium Content
154 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
76 mg
carbohydrate Content
38 g
saturated Fat Content
16 g
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