Strawberry Ice Cream Pie

05/17/2019 Cooking  No comments

                                              Strawberry Ice Cream Pie

Slice of pie

Slice of pie

Strawberry Ice Cream Pie is a simple summer dessert that has a layer of graham cracker crust, hot fudge and strawberry ice cream.
Course: Dessert, treats
Cuisine: American
Keyword: strawberry ice cream pie
Prep Time: 10 minutes
Cook Time: 10 minutes
Freezing Time: 3 hours
Total Time: 20 minutes
Servings: 8 slices
Calories: 353kcal
Author: Sarah

Ingredients

  • 1 1/2 cups graham crackers, crushed
  • 1 tbsp brown sugar
  • 3 tbsp butter, melted
  • 11.5 oz hot fudge
  • 3 cups softened strawberry ice cream

Instructions for Strawberry Ice Cream Pie

  • 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 overnight.

    Store tightly covered in the freezer. Remove from the freezer 5-10 minutes before serving for easier slicing.

Nutrition

Calories: 353kcal | Carbohydrates: 53g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 320mg | Potassium: 238mg | Fiber: 2g | Sugar: 19g | Vitamin A: 5.8% | Vitamin C: 4.6% | Calcium: 9.4% | Iron: 7.4%
Tried this recipe?  Mention @jessicalovesbutter or tag #jessicalovesbutter!

 



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