My new favorite dessert. A pat in the pan crust baked till golden, then filled with vanilla ice cream and topped with sweetened strawberries and whipped cream or whipped topping. The only complaint I received was I didn’t put enough ice cream in them,
Strawberry Topped Mini Ice Cream Pies:
For the crust
- 3/4 cup all purpose flour
- 1 1/2 Tablespoon powdered sugar
- 1/4 cup butter, melted
For the filling and topping:
- 1 pint strawberries
- 1 pint vanilla ice cream
- sugar to taste
- sweetened whipped cream or whipped topping
Preheat oven to 325 degrees. Mix crust ingredients in a bowl until crumbly and divide evenly into a six cup muffin tin. Pat crumbs in bottom and up the sides making sure there are no big holes. Bake for 15 minutes or until browned. Cool for five minutes, remove from muffin tin and cool completely.
Wash, hull and slice strawberries. Sprinkle with sugar to taste and refrigerate for several hours to allow the berries to macerate and form a syrup.
When ready to serve fill pie crusts with vanilla ice cream, top with strawberries and syrup and a dollop of whipped cream.
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