Strawberry Vanilla Ice Cream Pie with Graham Cracker Crust
A delightful spring dessert featuring fresh strawberries, vanilla ice cream, graham cracker crust. Easy and kid friendly. It can easily be made plant-based by using non-dairy ice cream.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Freezing Time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course Dessert
Cuisine American
Graham Cracker Pie Crust
- 14 sheets graham crackers (use vegan graham crackers if desired)
- 6 tbsp olive oil
Pie Filling
- 1 quart vanilla ice cream (use non-dairy if desired)
- 4 cups fresh strawberries quartered
- 2/3 cup sugar
- 1 cup water
- 3 tbsp corn starch
- 1 lemon juiced
Graham Cracker Crust
Crush graham crackers in a mixing bowl. (I like to use my stand mixer).
Add olive oil and continue to crush or mix with stand mixer until graham crackers are broken into small pieces.
Firmly press the graham cracker mixture into the bottom of a deep dish pie pan or use a rectangular glass baking dish.
Bake in the oven at 350 degrees F for 5-10 minutes or until graham crackers are golden brown.
Remove from oven and cool to room temperature. Then transfer to freezer for 1 hour.
Ice Cream Layer
After the graham cracker crust is frozen, spread a layer of vanilla ice cream on top. Reserve some ice cream for serving.
Return pie to the freezer while you prepare the strawberry filling.
Pie Filling
Prepare strawberries and set 1 cup of quartered strawberries aside.
Add the remaining 3 cups to a small saucepan with sugar, water, corn starch and lemon juice.
Bring to a very low boil and simmer for about 2 minutes until thickened.
Remove from heat and cool in the refrigerator.
Add the reserved 2 cups of strawberries on top of the vanilla ice cream layer. Then pour the contents of the saucepan over the pie. Return pie to the freezer until everything sets!
Enjoy! We like to serve our pie with fresh mint, additional graham crackers, strawberries or ice cream.
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