STRAWBERRY RHUBARB ICE CREAM PIE
This wonderful pie is one of my favorite's to serve in the summer. Instead of topping the pie with ice cream, the ice cream is already in the pie!-Connie Fleck, Fort Atkinson, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Spoon ice cream into crust; freeze. Meanwhile, in a saucepan over medium heat, cook rhubarb and sugar, stirring occasionally, until sugar dissolves and mixture boils. Combine cornstarch and water; stir into saucepan. Cook until thickened, stirring constantly. Cook 2 more minutes. Cool. Fold in berries; chill. Spread over ice cream. Let stand 10 minutes at room temperature before cutting.
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Mohamed Mohamud
[email protected]This pie was delicious! I love the combination of strawberries and rhubarb. The crust was flaky and the filling was creamy. I would definitely recommend this recipe.
Janiya Alston
[email protected]This pie was a bit too tart for my taste, but I think that's just because I don't like rhubarb. The crust was good, but the filling was a bit runny. I think it needed to be cooked for a little bit longer.
Jasmine Akoon
[email protected]This is the best strawberry rhubarb pie I've ever had! The crust is perfectly flaky and the filling is tart and sweet. I love that it's made with fresh strawberries and rhubarb. It's the perfect summer pie.
New Collection
[email protected]This pie was so easy to make and it turned out amazing! The crust is flaky and buttery, and the filling is creamy and tart. I used fresh strawberries and rhubarb from my garden, and it made the pie taste even better. I will definitely be making this
Catherine Marshall
[email protected]This strawberry rhubarb ice cream pie was a huge hit at my last party! The combination of tart rhubarb and sweet strawberries is perfect, and the ice cream filling is creamy and delicious. I used a pre-made graham cracker crust to save time, but you