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Strawberry Rhubarb Ice Cream Pie Recipe

Photo by: Taste of Home

This wonderful pie is one of my favorite's to serve in the summer. Instead of topping the pie with ice cream, the ice cream is already in the pie!—Connie Fleck, Fort Atkinson, Wisconsin

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8 Servings
Prep: 15 min. + chilling

Ingredients

1 quart vanilla ice cream, softened
1 graham cracker crust (9 inches)
1-1/2 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon water
1 pint fresh strawberries, sliced

Directions

Spoon ice cream into crust; freeze. Meanwhile, in a saucepan over medium heat, cook rhubarb and sugar, stirring occasionally, until sugar dissolves and mixture boils. Combine cornstarch and water; stir into saucepan. Cook until thickened, stirring constantly. Cook 2 more minutes. Cool. Fold in berries; chill. Spread over ice cream. Let stand 10 minutes at room temperature before cutting. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 305 calories, 13 g fat (6 g saturated fat), 29 mg cholesterol, 176 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.

Strawberry Rhubarb Ice Cream Pie published in Country Woman March/April 1993, p35

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