Ice Cream Sundae Pie

Name: Ice Cream Sundae Pie
Prep time: 20 min
Cook time: 7 min
Total time: 140 min
Yield: 8
Ingredients: ¼ cup softened butter; 1 cup finely crushed chocolate wafers; ½ cup finely chopped walnuts; 2 tablespoons confectioners' sugar; 1 cup heavy cream; 1 (10 ounce) package frozen sweetened strawberries, thawed; 1 quart vanilla ice cream, softened; ¼ cup walnut halves

Recipe GLPR234cbc5bd77c17

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Dessert

140 min

442 cal

Servings: 8

Oven

SNAP eligible

A decadent dessert featuring a chocolate wafer crust topped with layers of vanilla ice cream and sweet strawberries. This no-bake-after-baking pie is finished with a dollop of fresh whipped cream and crunchy walnut pieces for the perfect frozen treat.

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Ingredients

¼ cup softened butter

1 cup finely crushed chocolate wafers

½ cup finely chopped walnuts

2 tablespoons confectioners' sugar

1 cup heavy cream

1 (10 ounce) package frozen sweetened strawberries, thawed

1 quart vanilla ice cream, softened

¼ cup walnut halves

Directions

Preheat your oven to 375°F (190°C). In a medium bowl, combine the crushed chocolate wafers, finely chopped walnuts, and softened butter. Mix until the texture is uniform and the butter is evenly distributed throughout the crumb mixture.
Press the chocolate-walnut mixture firmly into the bottom and up the sides of a 9-inch pie pan, creating an even crust. Bake in the preheated oven for 7 minutes until the crust is set and slightly firm. Remove from oven and refrigerate the crust until it is completely chilled, about 1 hour.
While the crust chills, pour the heavy cream into a separate medium bowl. Using an electric mixer or whisk, beat the heavy cream with the confectioners' sugar until soft peaks form, about 2 to 3 minutes. Set the whipped cream aside in the refrigerator.
Remove the softened vanilla ice cream from the freezer. Spread half of the ice cream evenly across the bottom of the chilled chocolate crust.
Pour the thawed strawberries with their syrup over the ice cream layer, distributing them evenly across the surface.
Spread the remaining vanilla ice cream over the strawberry layer, covering them completely and smoothing the top. Freeze the pie for at least 1 hour until the ice cream is firm.
When ready to serve, top each slice with a generous dollop of whipped cream and garnish with walnut halves. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

This is a straightforward assembled dessert—chocolate wafer crust, ice cream, whipped cream, and strawberries—that runs cheaper than restaurant dessert and uses shelf-stable or readily available ingredients at any Charlotte grocer. The 140-minute timer is honest if it includes several hours of freezing, but active prep is closer to 20 minutes, making it genuinely easy for a weeknight audience or last-minute entertaining. Strawberries are not local year-round, so in winter expect to budget $4–5 for a pint; in summer the cost drops sharply and the flavor improves. The finished pie does not reheat well once thawed (the crust softens, the cream weeps), so plan to serve it the same evening or keep it frozen and portion as needed.