Frank's Recipes! Strawberry Sundae Pie

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Strawberry Sundae Pie

1 1/2 cups Ice Cream Cones, Crushed
(about a dozen Sugar or Waffle-type cones)
1/2 cup Butter or Margarine, Melted
1/4 cup Granulated Sugar
3 1/2 cups Fresh Strawberries, Rinsed and Hulled
1 quart Vanilla Ice Cream
1/3 cup Malted Milk Powder
1 1/2 cups Fudge Ice Cream Topping, Softened

Serves 8 to 10

Crush ice cream cones to a finely crumbled texture in a blender or food processor. In a small mixing bowl, combine crushed cones, melted butter, and sugar. Press the mixture evenly onto the sides and bottom of an ungreased 9-inch pie plate. Freeze for at least 30 minutes to firm.

Place 3 cups of strawberries in a blender or food processor and puree. Slice or chop the remaining strawberries in a small bowl. Combine strawberry puree and sliced or chopped strawberries in a large mixing bowl. Add ice cream and malted milk powder. Stir to blend the mixture. Pour strawberry filling into prepared pie crust and freeze until the ice cream is solid again. (This recipe is best prepared one day in advance of serving because overnight freezing is recommended.)

Gently warm the fudge topping in a small saucepan filled with water, or microwave for a few seconds to make sure the sauce is easily spreadable. Frost the strawberried ice cream with the fudge sauce to within 1 inch of the edge of the pie. Return to the freezer for at least 2 hours.

Remove the pie from the freezer about 20 minutes prior to serving. Garnish with halved fresh strawberries, chopped walnuts or almonds, or dots of freshly whipped cream, if desired. Slice pie and serve. Enjoy!