Hamdi Saidani This no-fuss Pioneer Woman strawberry ice cream pie is made with a buttery waffle cone crust, softened strawberry ice cream, fresh chopped strawberries, whipped cream, and strawberry sauce. It takes about 20 minutes to put together and 4 hours to freeze.
The waffle cone crust is the best part of this whole pie. You pulse the cones in a food processor until mostly fine with a few bigger chunks left in, mix with melted butter, then press it into the pie plate and bake for just 8 minutes. That short bake sets the crust so it holds its shape when you slice, but keeps that toasty, sweet crunch you get from biting into a real cone.
Let the crust cool before you add the ice cream. If the pan is still hot, the bottom layer of ice cream melts on contact and you end up with a soggy base. Warm is fine, hot is not. A quick 10 minutes in the freezer after cooling firms it up so the ice cream sits on top of a solid foundation.
Pioneer Woman Strawberry Ice Cream Pie
Description
This Pioneer Woman strawberry ice cream pie layers softened ice cream and fresh berries inside a toasted waffle cone crust, topped with whipped cream and strawberry sauce.
Ingredients
Instructions
- Preheat the oven to 350°F. Roughly crumble the waffle cones and pulse them in a food processor until mostly finely ground with a few larger pieces remaining. Add the melted butter and pulse until well combined and finely ground.
- Press the mixture firmly into a 9-inch pie plate, packing it into the bottom and up the sides using the bottom of a measuring cup and your fingers.
- Bake until the crust is set and just starting to brown at the edges, about 8 minutes. Transfer to a wire rack and cool for about 20 minutes. Freeze the crust until firm and cold, about 10 minutes.
- Whip the heavy cream and powdered sugar in a large bowl with a mixer on high speed until medium peaks form, 1 to 2 minutes.
- Scoop the softened strawberry ice cream into the chilled crust and spread in an even layer. Sprinkle 1 cup of the chopped strawberries over the top and gently press them into the ice cream.
- Spread the whipped cream over the strawberry layer. Use the back of a spoon to create small divots in the cream to hold the strawberry sauce later. Freeze the pie for at least 4 hours until fully set.
- When ready to serve, drizzle the strawberry sauce over the top and scatter the remaining chopped strawberries.
FAQs
Can I use sugar cones instead of waffle cones?
You can, but waffle cones hold together better once baked and have a richer, more buttery flavor. Sugar cones crumble finer and make a thinner, less sturdy crust that’s harder to slice cleanly.
How do I soften the ice cream without melting it?
Leave the pints on the counter for about 10 to 15 minutes. You want it spreadable, not soupy. If it gets too soft, the ice cream won’t set firmly in the pie and your slices will fall apart.
Can I make my own strawberry sauce for the topping?
Cook a cup of chopped strawberries with 2 tablespoons of sugar over medium heat for about 5 minutes until the berries break down. Let it cool completely before drizzling. Warm sauce will melt the whipped cream.
How do I get clean slices out of this?
Pull the pie from the freezer about 5 minutes before cutting. Run a sharp knife under hot water and wipe it dry between each slice. The waffle cone crust can be tough to cut through if the pie is rock solid.
How far ahead can I make this?
Assemble and freeze it up to 3 days before serving. Add the strawberry sauce and the remaining fresh strawberries right before you bring it to the table, not before freezing, or the berries will turn mushy and the sauce will sink into the cream.
