Ingredients
Method
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.