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Creamy Strawberry Pie

Total Time

Prep: 40 min. + chilling

Makes

8 servings

I like to end a nice company meal with this easy make-ahead dessert. The eye-catching pie has a big strawberry flavor and extra richness from ice cream. —Dixie Terry, Goreville, Illinois

Ingredients

  • Dough for single-crust pie
  • 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
  • 1 package (3 ounces) strawberry gelatin
  • 2 cups vanilla ice cream
  • Sliced fresh strawberries, optional

Directions

  1. 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°.
  2. 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.
  3. 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).
  4. Fold in reserved strawberries. Pour into crust. Refrigerate until firm, about 1 hour. Garnish with fresh strawberries if desired. Refrigerate leftovers.

Nutrition Facts

1 piece: 312 calories, 15g fat (9g saturated fat), 45mg cholesterol, 206mg sodium, 41g carbohydrate (25g sugars, 1g fiber), 4g protein.

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