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Creamy Strawberry Pie

I like to end a nice company meal with this easy make-ahead dessert. The eye-catching pie has a big strawberry flavor and extra richness from ice cream. —Dixie Terry, Goreville, Illinois
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    6 servings


  • 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
  • 1 package (3 ounces) strawberry gelatin
  • 2 cups vanilla ice cream
  • 1 pastry shell (9 inches), baked
  • Sliced fresh strawberries, optional


  • Drain strawberries into a 1-cup measuring cup and reserve juice; set berries aside. Add enough water to juice to measure 1 cup; pour into a large saucepan. Bring to a boil over medium heat. Remove from the heat; stir in gelatin until dissolved. Add ice cream; stir until blended. Refrigerate for 5-10 minutes or just until thickened (watch carefully).
  • Fold in reserved strawberries. Pour into crust. Refrigerate until firm, about 1 hour. Garnish with fresh strawberries if desired. Refrigerate leftovers.
Nutrition Facts
1 slice: 345 calories, 14g fat (7g saturated fat), 26mg cholesterol, 202mg sodium, 52g carbohydrate (33g sugars, 1g fiber), 4g protein.

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