Strawberry Ice Cream Pie, Shortbread Cookie Crumb Crust
From: Cindy, Wyoming, USA
Shortbread Cookie Crumb Crust
  • 1 1/2 cups [375 mL] fine shortbread cookie crumbs
  • 1/3 cup [100 g] sugar
  • 1/3 cup [75 g] melted butter
  • 4 cups [1 L] strawberry ice cream, softened
  • 1 [8-ounce / 250-mL] jar strawberry ice cream topping
  • 1/2 cup [125 mL] whipping cream
  • Freshly hulled strawberry halves, to serve
  • Preheat oven to 350°F [180°C].
  • For the crust, mix together cookie crumbs, sugar and melted butter.
  • Press mixture into an 8 or a 9-inch [20 or 23-cm] pie plate.
  • Bake into preheated oven for 8 to 10 minutes; leave to cool completely.
  • Spoon half of ice cream into cooled pie crust.
  • Top with strawberry ice cream topping, then with remaining ice cream.
  • Freeze pie for at least 3 hours.
  • Refrigerate pie for 10 minutes before serving.
  • Meanwhile, whip cream until stiff peaks form.
  • Drop mounds of whipped cream all over top of pie.
  • Serve, garnished with fresh hulled strawberry halves.