Monday, June 9, 2014
Frozen Strawberry Pie
slightly adapted from A Year of Pies by Ashley English
For the crust:
10 ounces gingersnap cookies (about 2 1/2 cups)
6 tablespoons unsalted butter, melted
For the filling:
2 cups whole-milk vanilla yogurt
2 tablespoons honey
2 cups strawberries, hulled and sliced
1 cup heavy cream
1 teaspoon vanilla extract
1/2 cup strawberries, hulled and thinly sliced
Combine the crushed cookies and melted butter in a medium-size bowl. Stir until fully mixed. Press the mixture into the pan, covering the bottom fully and pressing the crumbs halfway up the sides. Bake the crust 10 minutes, then remove from the oven and cook completely before filling.
To assemble the pie: Pour the filling mixture into the cooled crust. If desired, arrange sliced strawberries in a circle around the outer edge of the pie.
Freeze at least 4 hours before serving. If you freeze it completely through, let the pie sit on the counter to soften up before slicing (about 20 minutes).