Strawberry Sundae Pie

From Preppy Kitchen Super Easy by John Kanell

At first glance, you might not realize what could make a no-bake ice cream pie so special. Well, except for the fact that it's an ice cream-filled pie. But to take it to the next level I call for topping vanilla ice cream with jammy, syrupy strawberries, strawberry sundae-style and pouring the whole thing over a pretzel and chocolate chip crust. Just pop it into the freezer, and you'll have the perfect chilled summertime dessert.

 

 

 

TIPS & TRICKS: If you don't plan to slice the whole pie at once, you can spoon the topping onto each individual slice. If you do top the whole pie, you can store it in the freezer, covered with plastic wrap, for up to 1 week. To serve, run a knife under hot water to cut a clean slice. 

 

MAKE THE PRETZEL CRUST: In a food processor, pulse the pretzels until very finely ground. Alternatively, you could place them in a large zip-top bag and crush them finely with a rolling pin. Measure out 1 1/2 cups and reserve any remaining crumbs as a garnish. Set aside.

 

In a medium microwave-safe bowl, combine the butter and the chocolate chips and microwave in 20-second intervals, stirring between each, until both are melted, about 2 minutes total.

 

Add the pretzel crumbs and sugar and mix well. If the mixture is still crumbly when squeezed, add more melted butter, I tablespoon at a time.

 

Add the mixture to a 9-inch deep-dish pie pan. Use the bottom of a glass to pack it into the bottom and up the sides of the pan. Freeze for 15 minutes or tightly enclose in plastic wrap and freeze for up to 4 days.

 

WHILE THE CRUST CHILLS, MAKE THE FILLING: Place the ice cream in the fridge to soften slightly, about 15 minutes. Or if it's very hard, leave it on the counter. You want it to be easy to scoop.

 

Scoop the softened ice cream into the frozen crust and spread it into an even layer. Cover the pie with plastic wrap and freeze for at least 2 hours.

 

WHILE THE PIE CHILLS, MAKE THE TOPPING: In a small pot, com­bine half of the strawberries with the sugar, orange zest, and orange juice. Place the pot over medium heat and cook, stirring frequently, until the berries come to a simmer and start to soften, about 5 minutes. With the pan still over the heat, use a potato masher to crush the strawberries until coarsely chunky.

 

Stir in the reserved strawberries and cook until slightly softened, about 3 minutes. In a small bowl, combine the cornstarch with I tablespoon of water and stir well. Add the mixture to the pot and cook, stirring, until the mixture turns clear and thickens, about 30 seconds. Transfer the mixture to a bowl and refrigerate until chilled, at least 2 hours or up to 2 days. (Cover with plastic wrap if refrigerating for longer than 2 hours.) 

 

ASSEMBLE THE PIE: When ready to serve, pour the chilled strawberry mixture over the ice cream filling. Serve with whipped cream and sprin­kles, if desired.