Double Strawberry Ice Cream Pie Food

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

ICE CREAM PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F.
• Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
• Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
• Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
• Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
• Change Things Up!
• Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
• Use any combination of ice cream flavor and candy/nut you'd like!

DOUBLE STRAWBERRY ICE CREAM PIE

Steps:

• Preheat oven to 400°F. Combine graham cracker crumbs, butter and 2 tablespoons sugar and press into 9-inch-diameter pie pan with 1 1/2-inch-high sides. Bake until edges begin to darken, about 8 minutes. Cool completely.
• Spoon strawberry ice cream evenly into crust. Freeze 25 minutes. Spread vanilla ice cream over. Cover tightly and freeze until firm, about 1 hour. (Can be prepared 1 week ahead.)
• Strain 2 tablespoons juice from strawberries. Stir marshmallows with juice in heavy small saucepan over low heat until melted. Cool completely.
• Meanwhile, beat whites in medium bowl to soft peaks. Gradually add 1/4 cup sugar and salt and beat until stiff but not dry. Fold in cooled marshmallows. Spread over ice cream. Cover and freeze until ready to serve. (Can be prepared 1 day ahead. Refrigerate thawed berries.) Serve pie, topping each piece with spoonful of strawberries.

STRAWBERRY ICE CREAM

Steps:

• Put the strawberries in a food processor or blender. Whizz to a purée, then add the lemon juice to taste - if the strawberries are quite tart you'll only need a little.
• Warm the cream and milk in a pan until just steaming, not boiling. Whisk the sugar and egg yolks in a bowl for a minute or two until pale yellow. Slowly pour the hot cream mixture into the eggs, whisking as you do. Once fully incorporated, strain through a sieve back into the pan. Gently cook over a low-medium heat until it thickens slightly - it should coat the back of your spoon and leave a channel if you run your finger through it (this will happen at about 82-85C). Be careful not to overcook it as the eggs will scramble. Transfer to a bowl. Cover and cool for 10 mins, then chill for 1 hr.
• Stir the strawberry purée and vanilla through the cold custard. Taste to see if it needs a little more lemon or vanilla.
• Freeze the ice cream in an ice cream maker, or container in the freezer. If you don't have an ice cream maker, freeze for 4 hrs, whisking vigorously or blending in a food processor every hour to remove any ice crystals. Will keep in the freezer for up to two months.

STRAWBERRY-CHOCOLATE FREEZER PIE

Steps:

• Spread ice cream evenly over crust. Dip a large spoon in hot water and run it over ice cream to smooth the top. Place pie in freezer until solid, 2 hours or up to 3 days. Before serving, spray a border of whipped cream (about 1 cup) around edge of pie. Mound strawberries in center.

DANDAN'S STRAWBERRY CREAM PIE

Steps:

• Mix cream cheese, white sugar, and vanilla extract in a large bowl until smooth. Stir 3/4 cup mashed strawberries into cream cheese mixture.
• Beat heavy cream and confectioners' sugar in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into cream cheese mixture until evenly mixed; fold in remaining 1/4 cup sliced strawberries.
• Spoon strawberry mixture into graham cracker crust. Chill at least 3 hours before serving.

DOUBLE-CRUST STRAWBERRY PIE

Steps:

• Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour and cinnamon; add strawberries and toss to coat., On a lightly floured surface, roll half of dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough into a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning., Remove foil. Cool on a wire rack 1 hour before serving.

CREAMY STRAWBERRY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Drain strawberries into a 1-cup measuring cup and reserve juice; set berries aside. Add enough water to juice to measure 1 cup; pour into a large saucepan. Bring to a boil over medium heat. Remove from the heat; stir in gelatin until dissolved. Add ice cream; stir until blended. Refrigerate for 5-10 minutes or just until thickened (watch carefully)., Fold in reserved strawberries. Pour into crust. Refrigerate until firm, about 1 hour. Garnish with fresh strawberries if desired. Refrigerate leftovers.

STRAWBERRY ICE CREAM PIE

Steps:

• Heat marshmallows with crushed strawberries slowly, folding over and over until half melted.
• Remove from heat and continue folding until mixture is smooth and fluffy.
• Add a drop or two of food coloring (you're looking for a pleasing pink color).
• Beat egg whites until they hold a peak, add sugar slowly, beating constantly; add salt.
• Blend lightly with marshmallow mixture.
• Pile ice cream into pie shell, cover with sliced strawberries and top with fluffy marshmallow meringue swirled attractively.
• Brown quickly under broiler or hot oven just until the tips of the meringue turn golden, about 30 seconds.
• Remove pie from oven, tuck whole berries in swirls; serve immediately.

FRESH STRAWBERRY ICEBOX PIE

Steps:

• For the crust: Preheat oven to 350 degrees. In a medium mixing bowl stir together graham cracker crumbs, butter, and sugar.
• Press mixture into bottom and sides of a 9 inch pie plate. Bake for 10 minutes. Cool completley before filling.
• For filling: In a medium saucepan stir together sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries.
• Bring to a boil, reduce to simmer and cook, stirring frequently until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust.
• Chill pie until set, at least 4 hours. Spread some whipped cream over pie leaving a 1 inch boarder around edge.