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Soda Fountain Pie

Soda Fountain Pie
Meet the Cook: The first time I made this pie was during winter, using frozen berries. It was a hit even then. For a change of pace, I'm planning to make it with an Oreo cookie crust the next time. While our home's in Minnesota, my husband and I also farm in South Dakota. Luckily, we do love living in the country! We have five children, ranging in age from 22 to 7. -Marsha Hanson, Ponsford, Minne
8-10 ServingsPrep: 15 min. + freezing

Ingredients

  • 1-1/2 cups crushed sugar cones (about 12)
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 3-1/2 cups fresh strawberries, divided
  • 1 quart vanilla ice cream, softened
  • 1/3 cup malted milk powder
  • 1-1/2 cups fudge ice cream topping, softened
  • Additional strawberries, optional

Directions

  • In a large, bowl, combine the crushed sugar cones, butter and sugar.
  • Press onto the bottom and up the sides of an ungreased 10-in. pie
  • plate. Freeze.
  • Place 3 cups of strawberries in a blender or food processor; cover
  • and puree. Chop the remaining strawberries.
  • Place pureed and chopped strawberries in a large bowl. Add ice cream
  • and malted milk powder; stir to blend. Pour into prepared crust.
  • Cover and freeze overnight.
  • Spread fudge topping over the pie to within 1 in of edge; freeze for
  • at least 2 hours.
  • Remover from the freezer 20 minutes before serving. Serve with
  • additional berries if desired. Yield: 8-10 servings.
© Taste of Home 2013

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Soda Fountain Pie (continued)

Nutrition Facts: 1 serving (1 slice) equals 454 calories, 19 g fat (10 g saturated fat), 49 mg cholesterol, 264 mg sodium, 66 g carbohydrate, 3 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013