Mini Strawberry Ice-Cream Pies
Have you ever roasted a strawberry? Nope, neither have we. But Erin McDowell, author of The Fearless Baker, says we should, and her recipe for mini strawberry ice-cream pies is proof.
Author: Purewow/Photo credit to purewow.com
Ingredients
- 4 servings
- GRAHAM CRACKER CRUST
- 15 graham crackers
- Pinch of ground cinnamon
- Pinch of fine sea salt
- ½ cup (113g) unsalted butter, melted
- ICE-CREAM FILLING
- 2 pounds (906g) strawberries, hulled and quartered
- ⅓ cup (66g) granulated sugar
- 1½ teaspoons pure vanilla extract
- 4 large scoops vanilla ice cream
Instructions
- MAKE THE CRUST: Preheat the oven to 350°F. Place four mini pie or tart pans on a baking sheet.
- 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 combined.
- 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.
- MAKE THE FILLING: 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 combine.
- Transfer to the oven and roast until the berries are tender and the juices have thickened, 15 to 20 minutes. Cool completely.
- Spoon the strawberries into the cooled crusts. When ready to serve, scoop the ice cream on top.
