Ingredients
- 12 Graham crackers, crushed into fine crumbs
- 2 tablespoons butter, melted
- 1/3 cup sugar
- 1 tablespoon heavy cream (optional)
- 2 cups fresh strawberries, diced
- 1/3 cup fresh lemon juice
- 1 pint (or 2 cups) vanilla ice cream, softened in refrigerator for 20-25 minutes
Preparation
Step 1
-In a food processor, grind cookies into fine crumbs. Mix cookie crumbs with melted butter and sugar until mixture adheres to itself.
-If it’s still crumbly, add a tablespoon of heavy cream or water.
-Press crumb mixture into the bottom of a 9″ pie plate. Chill for at least 30 minutes.
-Place strawberries, lemon juice, and sugar in a medium saucepan and cook over medium heat until berries are softened and juices are released – about 15 minutes.
-Pour strawberry-lemon juice through a sifter into a medium bowl and refrigerate until cold.
-Mix softened ice cream with strawberry-lemon mixture.
-Scrape ice cream mixture into crust and smooth the top.
-Freeze firm for at least 6 hours or overnight.
-You can keep the pie in the refrigerator for up to a week.
-Serve with whipped cream and sliced strawberries if desired.