Go Back
–+ servings

Double Strawberry Ice Cream Pie

Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Print Recipe Pin Recipe

Servings

8 Servings

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter, melted 3/4 stick
  • 2 tablespoons sugar
  • Pinch salt

Layers

  • 1 pint strawberry ice cream slightly softened
  • 1 pint vanilla ice cream slightly softened

Topping

  • 3 large egg whites :room temperature
  • 3/4 cup sugar
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Sauce

  • 16 ounces frozen unsweetened strawberries thawed, undrained
  • 1 tablespoons lemon juice
  • 1-2 tablespoons sugar

Instructions

Crust

  • Preheat oven to 350F.
  • Combine graham cracker crumbs, butter, sugar and salt, mix well and press into 9-inch-diameter pie pan with 1 1/2-inch-high sides.
  • Bake until edges begin to darken, about 8 minutes. Cool completely.

Assembly

  • Layer the softened strawberry ice cream into the crust. Freeze for 30 mins. Layer the vanilla ice cream on top. Freeze until firm (1 hour+).

Sauce

  • Simmer the strawberries, their juice, lemon juice, and sugar in a small saucepan for 8 minutes until slightly thickened.
  • Chill completely before serving.

Topping

  • Whisk egg whites, sugar, and cream of tartar in a heatproof bowl over a pot of simmering water until the sugar dissolves and it reaches 160°F. Remove from heat and whip on high speed until stiff, glossy peaks form (about 5-7 minutes). Blend in vanilla.
  • Spread the glossy meringue over the frozen ice cream.
    Optional: Use a kitchen torch to lightly toast the meringue for a beautiful "Toasted Marshmallow" look. Freeze until ready to serve, and top with the chilled strawberry sauce!