Strawberry Ice Cream Pie

My mom used to make this dessert with fresh strawberries and egg whites. I found a way to make this with frozen strawberries and evaporated milk, and it freezes faster. If—and that is a big IF—you have leftovers, be sure to keep the whole pie in a large pie keeper as this will ensure a fresh taste.

Strawberry Filling

    1 (16-ounce) package frozen sweetened sliced strawberries
    1 (12-ounce) can evaporated milk
    ¼ cup granulated sugar
    2 teaspoons vanilla extract

Graham Cracker Crust

    1 ⅓ cups graham crumbs
    ⅓ cup butter, melted
    1 tablespoon dark brown sugar

    ½ cup chopped walnuts, toasted in a 350° oven for 5 minutes

1.  Filling: Remove the strawberries from container and break
     apart with a fork. Place the strawberries, evaporated milk,
     granulated sugar and vanilla in a blender, process until
     smooth. Pour into an ice cream freezer bowl and freeze in ice
     cream maker for about 30 minutes.

2.  Preheat oven to 350°.

3.  Crust: In a medium bowl, mix graham crumbs, butter and   
     brown sugar. Press into a 9-inch pie plate. Bake 10 minutes.
     Remove and cool completely.

4.  When the strawberry ice cream is frozen but still smooth and   
     creamy, pour into the crust. Top with cooled toasted nuts.

5.  Cover and freeze in refrigerator freezer until firm.

     Makes 8 slices