This is a very easy to assemble dessert pie that takes all the ingredients from the classic sundae and turns it into a kid-friendly summer pie. This recipe is from my 500 Pies and Tart, originally it is called Banana & Strawberry Split Pie but because I have no banana at home except a pack of local highland strawberries, I called this cream pie - Strawberry Split Pie. A wonderful after-dinner dessert...rich in cream and ice cream with the tangy strawberries...a sinful indulgence no doubt !
Where fruit is concern, you can add in any fruits you like. I have no bananas so I used strawberries instead and it turned out nice. I love whip cream on the ice cream ( I know I know.. how much calories that is but eating it in moderation is not harmful to the body and all the exercises after tucking in ,should be fine ) Okay , let's not worry about the calories , just sit back and enjoy something nice...that is what I told WB :p This is a special dessert...I have never make a pie with ice cream filling before and because of that the urge to make this is so great that I just have to make them for our dessert.
this is a crumb crust that is suitable for making ice cream pie or frozen pie
the hot chocolate fudge sauce is easy to make and it gave extra flavor
to the already flavorful ice cream pie
you can use ice cream of any flavor but since I still have the
raspberry ripple, I used that as fillings for the pie :)
love the crunchy crust and the wonderful ice cream filled with
diced strawberries was really yummy...slurp
the weather was hot and humid and look ...the ice cream is already starting to melt
while I took a quick shot of it before the ice cream turns runny :)
Strawberry Split Pie - adapted from 500 Pies & Tarts
1 recipe basic crumb crust
355ml (12fl oz) hot fudge sauce
2 large bananas, sliced * I omitted this
0.5 (17fl oz) vanilla ice cream, slightly softened * I used raspberry ripple
235 ml ( 8fl oz) whipping cream
2 tbsp icing sugar
455 g ( 1lb) strawberries, sliced
1 banan and a handful of strawberries sliced, to decorate
Basic Crumb Crust
170g ( 6oz) digestive biscuits crumbs
70g (2.5 oz unsalted butter, melted
1 tbsp sugar or honey
1 tbsp plain flour
Preheat the oven to 175 C /Gas mark 4) Combine all the ingredients until they are well blended. Press evenly into a 23 cm ( 9inch ) pie dish, begining in the centre and working outwards, until the crust covers the bottom and sides of the dish, if you find your fingers are too sticky to do the ob nicely, wrap them in plastic wrap and then proceed. alternatively, you can dust your gingers with sugar as required. Bake for 10-15 minutes. Transfer to a rack and cool completely.
Hot fudge sauce
340g (12 oz) tin evaporated milk
340g (12 oz) plain chocolte chips
55g ( 2 oz ) caster sugr
1 tbsp of unsalted butter
1 tsp vanilla essence
Combine the milk, chocolate chips and sugar in a heaby-based saucepan. Cook over medium heat, stirring constantly, until the chocolate chips have melted and the mixture comes to a boil. Remove from the heat and add the butter and vanilla. Stir until smooth. Hot fudge sauce can be kept, refrigerated for 1 month.
To assemble the pie:
Preheat the oven to 175C (350F/Gas Mark 4 ) Press the crumb crust into a 23cm (9") pie dish. Bake for 15 minutes. Transfer to a wire rack and cool completely.
Pour 235ml (8fl oz) hot fudge suace over the cooled piecrust. Arrange the slice bananas on top. Spoon the softened ice cream over the bananas and smooth the top. Cover the pie with plastic wrap and freeze for 3 hours.
Using an electric whisk, beat the cream and icing sugar until stiff peaks form. Arrange the sliced strawberries over the ice cream filling and spoon the hipped cream on top.
Scatter the banana and strawberry slices on top to decorate. Warm the remaining 120ml (4fl oz ) hot fudge sauce in a small saucepan over low heat and drizzle over the whipped cream and druit. Freeze any remaining pie for up to 3 days.
Have a wonderful day !
* * *