Strawberry ice cream pie
by Norma Chikiamco
1 ready-made chocolate or Graham cracker pie crust (store-bought)
1 can (595 grams) strawberry topping and pie filling
1 cup all-purpose cream, well-chilled
½ cup condensed milk
1 Tablespoon lemon juice
Whipped cream for decorating (optional)
Fresh strawberries for decorating (optional)
About 2 to 3 hours before starting, or the day before, freeze the pie crust so it becomes firm.
Drain strawberry topping to remove excess syrup and discard the syrup. Press strawberries lightly with a spoon to break them into smaller pieces.
Whip all-purpose cream in an electric mixer until medium peaks form. Add condensed milk and continue beating until mixture is very fluffy and has increased in volume. Fold in drained strawberries and lemon juice.
Pour into frozen pie crust, spreading evenly. Freeze for 6 to 8 hours or until firm. If desired, decorate with whipped cream and fresh strawberries before serving.
Ready-made pie crusts are available in the baking sections of large supermarkets. You can also use your favorite cookie crumb crust.
Be sure to chill the all-purpose cream well so it can whip to a good volume.
If using fresh strawberries for decorating, wash the fruits very well, especially the bottom or stem ends where there may be leftover soil. (I usually just slice off the stem ends.)