Mini Strawberry Ice Cream Pies (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
15 graham crackers
02 -
Pinch of ground cinnamon
03 -
Pinch of fine sea salt
04 -
113g unsalted butter, melted
→ Ice-Cream Filling
05 -
906g strawberries, hulled and quartered
06 -
66g granulated sugar
07 -
1½ teaspoons pure vanilla extract
08 -
4 large scoops vanilla ice cream
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Place four mini pie or tart pans on a baking sheet.
02 -
In the bowl of a food processor, pulse the graham crackers to fine crumbs. Add the cinnamon and salt; pulse to combine. Add the melted butter and mix until thoroughly combined.
03 -
Divide the crumb mixture among the prepared mini pans and press into an even layer on the base and up the sides to form a crust. Bake until golden brown, 12 to 15 minutes. Cool completely.
04 -
While the crusts bake, place the strawberries in an even layer on a baking sheet. Sprinkle the sugar over the strawberries, tossing to combine. Drizzle the vanilla extract over the berries and toss to coat evenly.
05 -
Transfer strawberries to the oven and roast until tender and the juices have thickened, 15 to 20 minutes. Remove from oven and cool completely.
06 -
Spoon the cooled strawberry mixture into the cooled crusts. When ready to serve, top each pie with a scoop of vanilla ice cream.
# Notes:
01 -
These mini pies can be prepared a day ahead through step 5, then assembled with ice cream just before serving.