STRAWBERRY ICE CREAM PIE (Marge's)
ICE CREAM PIE CRUST:
Melt 1/2 c. butter and add 1/4 c. light brown sugar, 1/4 c. chopped pecans and 1 1/4 c. flour. Mix well and pat onto the bottom and up the sides of a (9 inch) glass pie plate. Bake 400° for 10-15 minutes til lightly browned. Cool.
STRAWBERRY ICE CREAM PIE FILLING:
Defrost 2 boxes (10 oz. ea.) frozen strawberries. Drain and heat the juice (should be 3/4 c. juice; add water if necessary). Add 1 box (3 oz.) strawberry gelatin and stir til dissolved. Add 1 pt. vanilla ice cream and stir. When melted, remove from heat and let stand 30 minutes. Add strawberries and pour into the crust. Chill at least 2 hours before serving.
Strawberry Ice Cream Pie recipe is published in our April, 2004 Menu Minder.