Whoever coined the phrase “the total is greater than the sum of its parts” could have been referring to combining pie and ice cream. Not as in a la mode, but yummy ice cream fillings with a cookie crust frozen in a pie plate. Ice cream pie just may be summer’s ultimate dessert. Forks up.
Strawberry Ice Cream Pie
For the crust:
- 3/4 cup flour
- 1/4 cup finely chopped pecans
- 3 tablespoons brown sugar
- 1/3 cup melted butter
- 8 whole strawberries
- Mint sprigs
For the filling:
- 1 pasteurized egg white
- ¾ cup granulated sugar, divided
- 2 tablespoons fresh lemon juice
- 2 cups fresh strawberries, diced
- 1 cup heavy (whipping) cream
Combine all crust ingredients and press into bottom of 10” pie plate. Bake at 350 degrees for 20 minutes or until just beginning to brown. Allow to cool completely before preparing filling.
Place bowl and beaters for hand mixer in freezer to chill. Meanwhile, combine diced strawberries with 2 tablespoons granulated sugar and let stand 15 minutes for strawberries to soften and release juices.
Combine egg white, remaining sugar, lemon juice and diced strawberries in bowl of stand mixer. Beat on high 10-15 minutes until stiff peaks form. Remove bowl and beaters from freezer and whip heavy cream to soft peaks. Gently fold whipped cream into egg white mixture. Pour over crust and freeze for six hours or overnight. Allow pie to stand on counter for 5-10 minutes before slicing to serve. Garnish each serving with a whole strawberry and a mint leaf.