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 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
STRAWBERRY PARFAIT PIE
Steps:
- 1. Dissolve gelatin in hot water; use stainless steel bowl for it will cool quicker. Wash and stem strawberries, pat dry and slice. Cut ice cream into 2-inch chunks (4 or 5 scoops should work); add to gelatin and stir until ice cream melts. Chill until partially set. Stir in sliced berries and turn into piecrust; chill. Top with whipped cream if desired. Makes 6 to 8 servings.
- 2. Mix crumbs and sugar; add butter and mix well. Press into 9-inch pie plate. Bake in 375° oven for about 8 minutes; cool before filling.
STRAWBERRY-LIME ICE
Four ingredients and one food-processor--that's all you need for this elegant, refreshing dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h20m
Yield 6
Number Of Ingredients 4
Steps:
- Place half of the strawberries, ice, powdered sugar and lime juice at a time in food processor. Cover and process until smooth. Pour into loaf pan, 9x5x3 inches. Freeze at least 2 hours or until icy.
- Break strawberry mixture into chunks into bowl. Beat with electric mixer on low speed about 2 minutes or until smooth. Pour back into loaf pan. Freeze about 4 hours or until almost firm. Scoop or spoon into dessert dishes. (If mixture becomes too firm to scoop, remove from freezer about 1 hour before serving.)
Nutrition Facts : Calories 50, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg
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 LIME ICE CREAM PIE
A refreshing dessert for those hot days of summer from Southern Living. Freezing time is not included in prep or cook time.
Provided by Lvs2Cook
Categories Pie
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place first 3 ingredients in a food processor and process until pretzels are finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan.
- Bake at 350° for 10 minutes. Cool completely in pan on a wire rack.
- Let strawberry ice cream stand at room temperature 20 minutes or until slightly softened.
- Process strawberries and powdered sugar in food processor or blender until pureed, stopping to scrape down sides.
- Place ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture, limeade concentrate, and orange juice concentrate into ice cream until well blended.
- Spoon mixture into prepared crust in springform pan. cover with plastic wrap. Freeze 3 hours or until firm.
- Let stand 15 minutes at room temperature before serving. Garnish, if desired.
Nutrition Facts : Calories 409.9, Fat 18.3, SaturatedFat 11.3, Cholesterol 55, Sodium 129.9, Carbohydrate 60.5, Fiber 2, Sugar 29.2, Protein 4.3
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- Place the butter in a large bowl, and microwave for 45-60 seconds, until melted. Add the graham cracker crumbs and sugar to the melted butter, and stir until everything is well-mixed and the crumbs have the texture of wet sand.
- Press the crumbs into the bottom and up the sides of the tart shell. Press firmly so the shell is stable. Bake at 350 F for 10 minutes, until the graham crumbs are fragrant and the shell just starts to take on a golden color. Cool completely before filling.
- Take the ice cream out of the freezer, and let it sit on the counter for 15-20 minutes, until softened. It should be soft and easy to stir, but not completely melted and liquid.
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5/5 (2)Category DessertCuisine AmericanEstimated Reading Time 7 mins
- In a food processor, place strawberries, mint, lime juice, honey, and a pinch of salt. Process until smooth. Add ice cream to strawberry mixture and process until blended and smooth.
- Pour mixture into pre-made graham cracker pie crust. Freeze until frozen (6 hours to overnight).
- Just before serving, remove pie from freezer and allow to soften slightly for about 10 minutes. During this time, make your whipped cream by placing whipping cream in a cold bowl and beating with a hand mixer on high (or in a stand mixer), until peaks begin to form. Sprinkle in sugar and continue beating until stiff peaks form.
- Spread whipping cream on top of the frozen pie and garnish with chopped strawberries and mint leaves, if desired. Cut into wedges and serve.
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