Saturday, May 14, 2005

Frozen Strawberry Daiquiri Pie with Strawberry-Rum Sauce

Frozen Strawberry Daiquiri Pie with Strawberry-Rum Sauce (Adapted from CL)

For the crust

10 honey graham cracker sheets
2 tablespoons granulated sugar
2 tablespoons butter, melted
1 large egg white

For the pie

4 cups vanilla bean ice cream
1/3 cup frozen strawberry daiquiri concentrate
3 tablespoons white rum

For the sauce

2 1/2 cups quartered hulled strawberries
2 tablespoons granulated sugar
2 tablespoons white rum
1 teaspoon fresh grated lime zest

To prepare the crust

Preheat oven to 350

Set a large bowl into the freezer for use later.

In a food processor, add graham crackers and process until crumbly. Add sugar, melted butter and egg white - pulse just until the graham crackers are moistened. Scoop the mixture into a 9" pie plate coated with nonstick spray. Bake until very lightly golden, about 8 minutes. Remove and let cool on a wire rack for 15 minutes - place into the freezer and let harden for 30 minutes.

To prepare the pie

While the crust is cooling, remove ice cream and daiquiri concentrate from freezer to let soften.

Into the bowl in the freezer, spoon in softened ice cream. Fold in daiquiri concentrate and rum. Set into the freezer and let sit until the mixture begins to set, but is not solid, about 40 to 45 minutes. Scoop mixture into crust and place back into the freezer until set. Cover with plastic wrap and let freeze until firm, at least 6 hours.

To prepare the sauce

In a small bowl, add strawberries, sugar and rum - toss gently. Set aside and let stand for 20 minutes. Scoop half of the mixture into a food processor and add zest - process until smooth. Pour into the remaining strawberries, stirring well to combine. Cover and chill until serving.

Before serving, let the pie sit in the refrigerator or at room temperature to soften slightly before slicing. Serve with sauce on top.

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