strawberry ice cream pie recipe

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• 1. step 1Preheat oven to 350 degrees. Coarsely break up the waffle cone and pulse in a food processor until it’s mostly finely ground, leaving a few large chunks here and there. Add the melted butter and pulse until well mixed and the corn is finely ground. Press the mixture into a 9-inch pie plate, using the bottom of a measuring cup and your fingers to firmly pack the crumbs into the bottom and sides of the pan.
  2. step 2Bake until the dough is set and beginning to brown lightly around the edges, about 8 minutes. Transfer to a rack and let cool until almost room temperature, about 20 minutes (the pan will be warm but not hot when placed in the freezer). Freeze the dough until firm and cold, about 10 minutes.
  3. step 3Meanwhile, in a large bowl, beat the heavy cream and powdered sugar with a mixer on high speed until medium peaks form, 1 to 2 minutes.
  4. step FourScoop the strawberry ice cream into the batter and spread it into an even layer. Sprinkle 1 cup chopped strawberries on top and gently press into ice cream. Top with whipped cream and use the back of a spoon to make several indentations in the cream to accommodate the strawberry sauce. Freeze pie until firm, at least 4 hours.
  5. step FiveWhen ready to serve, drizzle the pie with the strawberry sauce and sprinkle with the remaining chopped strawberries.