Thursday, April 18, 2013

Frozen Strawberry Lemonade Pie


This is a repeat request dessert for spring and summer get togethers.  When I asked what I should bring to an Easter gathering with friends, aside from the obligatory Lemon Chiffon and Black Bottom Pies, this frosty treat was instantly remembered and requested by one of the young ladies in the host family.  I love it because it is very easy and better still, a make ahead dessert.  Great for hot spring and summer days.  (The recipe can be halved for a regular pie dish sized dessert.)

Frozen Strawberry Lemonade Pie
Makes 18-24 servings

Crust:
1½ cups graham cracker crumbs
1/3 cup evaporated cane sugar
¼ cup butter, melted

Filling:
1 Qt fresh strawberries, cleaned and hulled (frozen have better flavor out of season)
½ gallon vanilla ice cream, softened (I use the Breyer's Natural Vanilla as one of the few without corn syrup)
1 cup lemon juice (fresh preferred)
¾ cup honey
1 tsp lemon zest (if you didn't have fresh lemons, don't worry about it)
1- 1½ cups heavy cream
2 tbsp powdered sugar 

Combine graham cracker crumbs and sugar in a medium bowl.  Pour the melted butter evenly over the top and mix together thoroughly.   Press the mixture into a 10" (That's TEN inch) springform pan lined with parchment on the bottom.  Bake at 375º for about 7 minutes.  Remove, cool and set aside to fill later.

Blend the lemon juice and honey together in a blender.  Then puree the strawberries (slightly thawed if using frozen) into the mixture.  Put the softened ice cream in a large bowl or stand mixer and mix until soft serve consistency.  Add the puree and lemon zest.  Mix on low speed or fold by hand until the two mixtures are blended.  Set the mixture in the freezer for 30-45 minutes, stirring every 15 minutes.  Meanwhile, whip the heavy cream and powdered sugar until stiff peaks form.  When the frozen mixture has thickened up a little, fold into the whipped cream.  Use the larger amount of cream for a slightly less tart dessert.  Scrape the filling into the springform pan and smooth the top with an offset spatula or rubber scraper.  Any extra filling can be frozen in a dixie or custard cup for a little treat.  Find a flat place in the freezer and chill until solid.  Wrap in plastic wrap and then foil and freeze for up to two months.  Remove from freezer 5 minutes before serving and remove sides of pan.  Cut with a sharp knife in fairly thin slices.  If serving among other dessert options, take out only one quarter of the pie at a time so the rest doesn't melt while waiting.  Top with extra whipped cream if desired.

1 comment:

Sue/the view from great island said...

Oooh, I'd make this just for the color alone!

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