Mini Strawberry Ice-Cream Pies
Servings: 4 servings
Ingredients:
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 of vanilla ice cream
Direction:
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Make the Crust: Preheat the oven to 350°F. Place four mini pie or tart pans on a baking sheet.
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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.
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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.
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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.
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Transfer to the oven and roast until the berries are tender and the juices have thickened, 15 to 20 minutes. Cool completely.
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Spoon the strawberries into the cooled crusts. When ready to serve, scoop the ice cream on top.
Recipe courtesy of Yahoo.com/Lifestyle and Pure Wow!.com