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This mini strawberry ice cream pie recipe combines buttery graham cracker crusts with sweet roasted strawberries and cool vanilla ice cream. It's a perfect summer dessert that looks impressive but comes together with minimal effort.
I first made these mini pies for a backyard gathering and everyone requested the recipe before the night was over. The combination of warm graham cracker crust, jammy strawberries and cold ice cream creates the perfect balance of textures and temperatures.
Ingredients
- Graham crackers: Form the foundation of our buttery crust. Choose ones that smell fresh and aren't stale for the best flavor.
- Ground cinnamon: Adds warmth to the crust that complements the strawberries beautifully.
- Fine sea salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter: Binds the crust together. Use European style for extra richness.
- Fresh strawberries: The star. Look for bright red berries with no white shoulders for maximum flavor.
- Granulated sugar: Helps draw out the strawberry juices during roasting.
- Pure vanilla extract: Adds depth to the roasted berries. Never use imitation.
- Vanilla ice cream: Provides the cool, creamy element. Choose a high-quality brand with real vanilla beans.
Step-by-Step Instructions
- Prepare the pans:
- Preheat your oven to 350°F and arrange four mini pie or tart pans on a baking sheet for easy handling. This prevents any mess from spills and makes transferring the pans in and out of the oven much simpler.
- Create the graham cracker mixture:
- Process graham crackers in a food processor until they become fine crumbs that resemble wet sand. Add the cinnamon and salt to enhance the flavor profile, then pour in the melted butter and pulse until the mixture looks like damp sand that holds together when pressed.
- Form the crusts:
- Divide the graham cracker mixture evenly among the prepared pans, using about 1/3 cup per pan. Press firmly into the bottom and up the sides using the back of a measuring cup or your fingers. The more firmly you press, the better the crust will hold together when serving.
- Bake the crusts:
- Place the crusts in the preheated oven and bake until they turn golden brown and become fragrant, approximately 12 to 15 minutes. The edges should be slightly darker than the center. Allow them to cool completely before filling.
- Prepare the strawberries:
- While the crusts are baking, spread the quartered strawberries in a single layer on a rimmed baking sheet. Sprinkle sugar evenly over them and toss gently to coat each piece. The sugar will help draw out juices and create a delicious syrup.
- Add vanilla and roast:
- Drizzle vanilla extract over the sugared berries and toss again to distribute evenly. Roast in the oven for 15 to 20 minutes until the strawberries soften and release their juices, which will thicken slightly. The roasting concentrates the strawberry flavor and creates a jammy texture.
- Assemble the pies:
- Once everything has cooled, spoon the roasted strawberries and their juices evenly into each crust. Fill them generously but avoid overfilling which could make the crusts soggy. Wait until serving time to add the ice cream.
- Serve with ice cream:
- Just before serving, top each pie with a generous scoop of vanilla ice cream. The contrast between the warm or room temperature pie and cold ice cream creates a delightful sensory experience.
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My favorite part of this recipe is watching the strawberries transform during roasting. The kitchen fills with the most incredible aroma as they release their juices and concentrate in flavor. It reminds me of summer strawberry picking with my family and the excitement of coming home to make something special with our harvest.
Make Ahead Options
These mini pies work beautifully as a make ahead dessert. You can prepare the crusts up to three days in advance and store them in an airtight container at room temperature. The strawberry filling can be made a day ahead and refrigerated separately. Simply assemble the pies a few hours before serving, keeping them refrigerated until about 30 minutes before you plan to add the ice cream and serve.
Seasonal Variations
While strawberries are the classic choice for this recipe, you can adapt it to any season. In summer, try using a mix of berries or peaches. Fall calls for roasted apples or pears with warm spices like cinnamon and nutmeg. Winter is perfect for citrus variations like blood orange or grapefruit segments tossed with a bit of honey. The versatility of this dessert template makes it a year round favorite.
Serving Suggestions
These mini pies create a stunning presentation on their own, but you can elevate them further with a few simple additions. A light dusting of powdered sugar adds visual appeal. Fresh mint leaves provide a pop of color and refreshing aroma. For special occasions, add a drizzle of chocolate sauce or a splash of liqueur like Grand Marnier over the ice cream. Serve on small plates with dessert forks for the perfect ending to any meal.
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Frequently Asked Questions
- → Can I make these mini pies ahead of time?
Yes! The crusts can be baked up to 3 days in advance and stored in an airtight container. The roasted strawberries can also be prepared a day ahead and refrigerated. Just assemble with ice cream right before serving.
- → What can I substitute for graham crackers?
Digestive biscuits, vanilla wafers, or gingersnaps make excellent substitutes for graham crackers in the crust. Just process them the same way and adjust sweetness if needed.
- → Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries will work. Thaw them first and drain excess liquid before roasting. You might need to roast them a bit longer to concentrate the flavors.
- → What other ice cream flavors would work with this dessert?
While vanilla complements the strawberries beautifully, you could also try strawberry ice cream for more berry flavor, or cream cheese ice cream for a cheesecake-like twist. Coconut or lemon ice cream would also pair wonderfully.
- → How do I prevent the crust from getting soggy?
Make sure both the crusts and strawberry filling are completely cooled before assembling. If making ahead, add the strawberries just before serving. You can also brush the inside of the baked crust with a thin layer of melted white chocolate to create a barrier.
- → Can I make one large pie instead of mini pies?
Absolutely! Use a 9-inch pie pan instead of the mini pans. The crust will need to bake for about the same time, but you might need more ice cream for serving.