Strawberry Ice Cream Pie

1. 1

   Preheat the oven to 325.

2. 2

   In a medium bowl, mix the graham cracker crumbs with the butter, cinnamon and nutmeg.

3. 3

   Press into a 9-inch glass or ceramic pie plate to form an even crust.

4. 4

   Bake in the center of the oven for 8 minutes, or until lightly browned.

5. 5

   Let cool completely.

6. 6

   Let the ice cream thaw in the refrigerator for 15 minutes.

7. 7

   Scoop the ice cream into a large bowl and, using an electric mixer, beat it just until very soft but not melted.

8. 8

   Spread the softened ice cream in the pie shell.

9. 9

   Freeze for at least 1 1/2 hours, or until the ice cream is firm.

10. 10

    Cut the pie into wedges and serve with the Cinnamon-Black Pepper Strawberry Sauce and scoops of strawberry sorbet.

* Per serving · 4 servings · Values may vary.

No additional tips available.