10

waffle cones

6 tbsp.

salted butter, melted

1 c.

cold heavy cream

1/2 c.

powdered sugar

2

pints strawberry ice cream, softened

8 oz.

fresh strawberries, chopped (about 1 1/2 cups)

1/4 c.

strawberry sauce

Step  1 Preheat the oven to 350 ̊. Roughly crumble the waffle cones and pulse them in a food processor until mostly finely ground with a few larger chunks here and there. Add the melted butter and pulse until well combined and the cones are finely ground. Press the mixture into a 9-inch pie plate, using the bottom of a measuring cup and your fingers to tightly pack the crumbs into the bottom of the pan and up the sides. Step  2 Bake the crust until set and just starting to lightly brown around the edges, about 8 minutes. Transfer to a rack and let cool until almost room temperature, about 20 minutes (the pan can be warm when it goes in the freezer but not hot). Freeze until the crust is firm and cold, about 10 minutes. Step  3 Meanwhile, whip the heavy cream and powdered sugar in a large bowl with a mixer on high speed until medium peaks form, 1 to 2 minutes. Step  4 Scoop the strawberry ice cream into the crust and spread in an even layer. Sprinkle 1 cup of the chopped strawberries over the top and gently press into the ice cream. Top with the whipped cream and use the back of a spoon to create several divots in the cream to hold the strawberry sauce. Freeze the pie until set, at least 4 hours. Step  5 When ready to serve, drizzle the pie with the strawberry sauce and sprinkle with the remaining chopped strawberries.

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