Ice Cream Pie
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.
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
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