adams: pie

<div dir="ltr" style="text-align: left;" trbidi="on"><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><b>Strawberry Cheesecake Ice Cream Pie</b></div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL20yaEd-t8a7LHztAES6u60r3LR3O8Wxnp2Zmuspt_x-z4aOMOMVTiavigZ2EU0hAxtwixolhGaoC9cAZqdgrGROueovelD6Px_3fIHLyuBUjSZkwCXv2wXejT1ncRobgYzYOp2w_CC4/s1600/18740006209_4dfed388bc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL20yaEd-t8a7LHztAES6u60r3LR3O8Wxnp2Zmuspt_x-z4aOMOMVTiavigZ2EU0hAxtwixolhGaoC9cAZqdgrGROueovelD6Px_3fIHLyuBUjSZkwCXv2wXejT1ncRobgYzYOp2w_CC4/s1600/18740006209_4dfed388bc.jpg" /></a></div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><b><br /></b></div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><b><br /></b>Adapted a bit liberally from <a href="http://www.homesicktexan.com/2014/09/mexican-coffee-ice-cream-pie.html" style="color: #656a7b; text-decoration: none;">Lisa Fain’s Mexican Coffee Ice Cream Pie</a></div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">An additional note about texture: The cream cheese base of this pie gets firm but not rock-hard in the freezer (a good thing), but the whipped cream topping can get very firm, almost popsicle-like. If this isn’t to your liking, you can add the whipped cream right before serving, or only let it firm up 10 minutes in the freezer, enough that it can stand up to the wet strawberry topping but not be fully frozen.</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><u>Crust</u><br />1 1/2 cups (155 grams) finely ground graham cracker crumbs (from about 10 crackers)<br />3 tablespoons (40 grams) granulated sugar<br />2 pinches sea salt<br />7 tablespoons (100 grams) unsalted butter, melted</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><u>Cheesecake filling</u><br />1 8-ounce package cream cheese, at room room temperature<br />1 (14-ounce) can sweetened condensed milk<br />1 teaspoon finely grated lemon zest<br />1 teaspoon vanilla extract</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><u>Whipped cream topping</u><br />1 cup heavy or whipping cream<br />1 teaspoon vanilla extract<br />1 tablespoon granulated sugar</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><u>Strawberry sauce</u><br />1 pound strawberries, hulled and halved<br />2 tablespoons sugar<br />Juice of half a lemon<br />1 tablespoon cornstarch<br />2 tablespoons water</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><i>Make crust:</i> Heat oven to 350°F. Combine graham crumbs, sugar and salt in a medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. I like to use the outer edge of a heavy measuring cup to press in neat, firm sides but nobody will be the wiser if you just use your fingertips. Bake crust until lightly browned, about 9 to 10 minutes. Set on cooling rack to cool completely. Once cool, you can even transfer it to the freezer to get it started on the chilling process.</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><i>Make cheesecake filling:</i> Beat cream cheese until soft and fluffy, then slowly beat in condensed milk until smooth. Beat in zest and vanilla. [This step updated to ensure everyone avoids lumps.] Pour into cooled crust and freeze for 6 to 8 hours, until firm.</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><i>Make whipped cream topping:</i> Whip cream with sugar and vanilla until soft peaks form. Spread the whipped cream over the frozen filling and return to the freezer until firm, usually less than an hour.</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><i>Make strawberry topping:</i> Combine strawberries, sugar, lemon, cornstarch and water in a medium, heavy saucepan. Let macerate for 15 to 20 minutes, then cook over medium-low heat to a simmer, stirring. Cook for 2 to 3 minutes more, then remove from heat and chill sauce completely. You can hasten this along by stirring it in a bowl set over a bowl of ice water. Chill strawberry sauce in fridge until needed. (We won’t be freezing this part.)</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><i>To serve:</i> Using a hot, wet knife, cut pie into wedges and drape each with strawberry sauce. Eat, repeat.</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;">.</div><div style="background-color: white; color: #222222; font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 14.5px; text-align: justify;"><a href="http://smittenkitchen.com/blog/2015/06/strawberry-cheesecake-ice-cream-pie/" target="_blank">READ MORE</a></div></div>

Strawberry Cheesecake Ice Cream Pie

Strawberry Cheesecake Ice Cream Pie Adapted a bit liberally from Lisa Fain’s Mexican Coffee Ice Cream Pie An additional note about texture:...

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<div dir="ltr" style="text-align: left;" trbidi="on"><img src="https://farm9.staticflickr.com/8840/18103302335_f62ca196b1_c.jpg" /><br /><br /><h2 style="text-align: left;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><i>strawberry pretzel ice cream pie:</i></span></h2><div><div class="card-header" style="border-bottom-color: rgb(253, 247, 247); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; color: #757575; font-family: Georgia, Times, serif; font-size: 14.4px; line-height: 20.16px; padding: 20px 50px 10px 35px;"><div class="card-yield italic grey" style="box-sizing: border-box; font-size: 12.24px; font-style: italic; padding-top: 3px;">Yield: 1 9-inch pie</div></div><div class="card-body" style="background-attachment: initial; background-clip: initial; background-image: url(http://www.annies-eats.com/wp-content/themes/annies-eats-new/images/card-bg.svg); background-origin: initial; background-position: 50% 0%; background-repeat: repeat; background-size: initial; box-sizing: border-box; color: #757575; font-family: Georgia, Times, serif; font-size: 12.24px; line-height: 1.5em; padding: 10px 50px 25px 35px;"><h3 class="post-title-small upper dk-grey" style="box-sizing: border-box; color: #57595b; font-size: 0.8rem; margin: 0px 0px 1em; text-transform: uppercase;">INGREDIENTS</h3><div class="ing-content" style="box-sizing: border-box;"><div style="box-sizing: border-box; margin-bottom: 1em; margin-top: 1em;"><em style="box-sizing: border-box;">For the crust: </em></div><ul style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li style="box-sizing: border-box; cursor: pointer; margin-top: 0px;">2 cups mini pretzels</li><li style="box-sizing: border-box; cursor: pointer; margin-top: 3px;">¼ cup light brown sugar</li><li style="box-sizing: border-box; cursor: pointer; margin-top: 3px;">2 tbsp. granulated sugar</li><li style="box-sizing: border-box; cursor: pointer; margin-top: 3px;">¼ cup non-fat dry milk powder</li><li style="box-sizing: border-box; cursor: pointer; margin-top: 3px;">1 tbsp. malt powder</li><li style="box-sizing: border-box; cursor: pointer; margin-top: 3px;">9-10 tbsp. butter, divided</li></ul><div style="box-sizing: border-box; margin-bottom: 1em; margin-top: 1em;"><em style="box-sizing: border-box;">For the ice cream: </em></div><ul style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li style="box-sizing: border-box; cursor: pointer; margin-top: 0px;">4-5 cups mini pretzels</li><li style="box-sizing: border-box; cursor: pointer; margin-top: 3px;">1½ cups whole milk</li><li style="box-sizing: border-box; cursor: pointer; margin-top: 3px;">1½ cups heavy cream</li><li style="box-sizing: border-box; cursor: pointer; margin-top: 3px;">1 vanilla bean, split</li><li style="box-sizing: border-box; cursor: pointer; margin-top: 3px;">¼ cup light brown sugar</li><li style="box-sizing: border-box; cursor: pointer; margin-top: 3px;">¼ cup granulated sugar</li></ul><div style="box-sizing: border-box; margin-bottom: 1em; margin-top: 1em;"><em style="box-sizing: border-box;">For the topping: </em></div><ul style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li style="box-sizing: border-box; cursor: pointer; margin-top: 0px;">1 lb. strawberries, rinsed, hulled and coarsely chopped</li><li style="box-sizing: border-box; cursor: pointer; margin-top: 3px;">2 tbsp. sugar</li><li style="box-sizing: border-box; cursor: pointer; margin-top: 3px;">1½ tsp. vanilla extract</li></ul><div><div class="post-steps text" style="background-color: white; box-sizing: border-box; font-size: 12.96px; line-height: 1.5em; margin-top: 30px;"><h3 class="post-title-small upper dk-grey" style="box-sizing: border-box; color: #57595b; font-size: 0.8rem; margin: 0px; text-transform: uppercase;">DIRECTIONS</h3><ul class="directions-list clean" style="box-sizing: border-box; line-height: 1.5em; list-style: none; margin: 0px; padding: 0px 0px 20px;"><li style="border: none; box-sizing: border-box; padding: 5px 0px;"><div style="box-sizing: border-box; margin-bottom: 1em; margin-top: 1em;">To make the crust, first make the pretzel crunch. Preheat the oven to 275˚ F. Crush the pretzels into small bits. (I put them in a pie plate and crushed with a heavy drinking glass. You could also place in a bag and use a rolling pin, but it is a waste of a bag!) Add in the sugars, milk powder and malt powder. Melt 7 tablespoons of the butter, stir in and toss until evenly combined and the mixture begins to clump. Spread the clusters on a baking sheet lined with a silicone baking mat. Bake for 20 minutes. Let cool completely.</div></li><li style="border-top-color: rgb(210, 209, 206); border-top-style: dashed; border-top-width: 1px; box-sizing: border-box; padding: 5px 0px;"><div style="box-sizing: border-box; margin-bottom: 1em; margin-top: 1em;">Once the pretzel crunch has cooled completely, melt the remaining butter and toss 2 tablespoons with the entire batch of pretzel crunch. Press the mixture into the sides of a 9-inch pie plate in an even layer. (If the mixture isn’t sticking together, add the remaining tablespoon of butter and then shape the crust.) Transfer to the freezer to chill.</div></li><li style="border-top-color: rgb(210, 209, 206); border-top-style: dashed; border-top-width: 1px; box-sizing: border-box; padding: 5px 0px;"><div style="box-sizing: border-box; margin-bottom: 1em; margin-top: 1em;">To make the ice cream, preheat the oven to 300˚ F. Place the pretzels on a lined baking sheet. Bake for about 15 minutes, until toasted. Let cool. In a medium saucepan, combine the milk and cream with the vanilla bean and sugars. Bring to a simmer over medium-high heat. Once the sugar has completely dissolved into the liquid and the mixture is just beginning to form small bubbles, stir in the toasted pretzels, cover and remove from the heat. Let steep about 5-8 minutes. Strain the mixture through a mesh sieve and discard the pretzels. Chill the mixture thoroughly before proceeding.</div></li><li style="border-top-color: rgb(210, 209, 206); border-top-style: dashed; border-top-width: 1px; box-sizing: border-box; padding: 5px 0px;"><div style="box-sizing: border-box; margin-bottom: 1em; margin-top: 1em;">Freeze the pretzel ice cream base in an ice cream maker according to the manufacturer’s instructions. Once the mixture has reached a soft serve consistency, spread in an even layer in the pretzel crust. Return the pie to the freezer.</div></li><li style="border-top-color: rgb(210, 209, 206); border-top-style: dashed; border-top-width: 1px; box-sizing: border-box; padding: 5px 0px;"><div style="box-sizing: border-box; margin-bottom: 1em; margin-top: 1em;">To make the topping, combine the berries, sugar and vanilla in a medium bowl and toss well to combine. Let the berries stand about 15-30 minutes to macerate. Gently mash some of the berries into the liquid with a fork. Spread the strawberry topping over the ice cream layer of the pie and freeze. (Alternatively, serve as is over the sliced ice cream pie for non-frozen berry topping. Both ways are good.) Let stand at room temperature about 5-10 minutes before slicing and serving.</div></li></ul></div><div class="post-source text" style="background-color: white; border-top-color: rgb(210, 209, 206); border-top-style: dashed; border-top-width: 1px; box-sizing: border-box; font-size: 12.96px; line-height: 1.5em; padding: 20px 0px 10px;"><h3 class="post-title-small upper dk-grey print-yes" style="box-sizing: border-box; color: #57595b; font-size: 0.8rem; margin: 0px; text-transform: uppercase;">SOURCE</h3><div class="source-link" style="box-sizing: border-box;"><div style="box-sizing: border-box; margin-bottom: 1em; margin-top: 5px;">adapted from <a href="http://astore.amazon.com/annseat-20/detail/0307720497" sl-processed="1" style="box-sizing: border-box; color: #d89a48; transition: all 0.25s ease;" target="_blank">Momofuku Milk Bar</a></div></div></div></div></div></div></div></div>

strawberry pretzel ice cream pie

strawberry pretzel ice cream pie: Yield: 1 9-inch pie INGREDIENTS For the crust: 2 cups mini pretzels ¼ cup light brown sugar 2 tbsp. granu...

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