Ingredients

The following ingredients have 12 Servings
  • 7 oz unsalted butter
  • 2 ½ cups graham cracker crumbs ((9 oz))
  • 1/3 cup granulated sugar
  • 1 quart Breyers strawberry ice cream
  • 8 oz pink lemonade concentrate (, defrosted)
  • 2 cups whipped topping or freshly whipped cream
  • Additional whipped cream (, to decorate)
  • Fresh strawberries (, to decorate)

Instruction

  • Preheat the oven to 350 F, and spray a 10-inch deep-dish tart pan with nonstick cooking spray.
  • Place the butter in a large bowl, and microwave for 45-60 seconds, until melted. Add the graham cracker crumbs and sugar to the melted butter, and stir until everything is well-mixed and the crumbs have the texture of wet sand.
  • Press the crumbs into the bottom and up the sides of the tart shell. Press firmly so the shell is stable. Bake at 350 F for 10 minutes, until the graham crumbs are fragrant and the shell just starts to take on a golden color. Cool completely before filling.
  • Take the ice cream out of the freezer, and let it sit on the counter for 15-20 minutes, until softened. It should be soft and easy to stir, but not completely melted and liquid.
  • Combine the softened ice cream, defrosted pink lemonade concentrate, and whipped topping in a large bowl. Stir until everything is well-mixed and no lumps of ice cream remain.
  • Pour the ice cream mixture into the tart shell, and smooth it into an even layer. Freeze for at least 2 hours, until firm.
  • Before serving, top the pie with whipped cream rosettes and slices of fresh strawberries. For the best taste and texture, let the pie sit at room temperature for 10-15 minutes before serving—it will be easier to slice through and tastes better when the texture has softened a bit.
  • Any leftovers can be wrapped well in plastic wrap and kept in the freezer.