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Strawberry Glazed Fresh Berry and Ice Cream Pie

PrintPrint Recipe
  • Yield: 8 servings
  • Prep Time: 0:15
  • Chill Time: 45 to 60 minutes
  • Cook Time: 10 minutes

Ingredients

  • 4 cups (about 1 quart) fresh strawberries, sliced
  • 1 cup fresh blueberries, raspberries and/or blackberries
  • 1/2 cup sugar
  • 3 tablespoons corn starch
  • 3 tablespoons Karo® Light Corn Syrup
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 3 tablespoons strawberry gelatin
  • 1 (-inch) pre-baked pie crust (pastry, graham cracker/cookie crumb or meringue*)
  • 1 pint vanilla ice cream

Directions

  1. Combine 3 cups sliced strawberries with 1 cup other berries; cover and chill. Puree remaining 1 cup strawberries in a blender or food processor and set aside.
  2. Combine sugar and corn starch in a saucepan over medium heat; stir in corn syrup, water and lemon juice. Cook for 5 to 8 minutes stirring constantly until a clear, thickened glaze forms and mixture begins to boil. Boil 1 minute, then remove from heat. Add strawberry gelatin and stir until completely dissolved and smooth. Stir in strawberry puree; cover and chill at least 45 minutes, until cool.
  3. To assemble the pie, add 6 to 8 scoops of ice cream to the pie shell. Mound fresh berry mixture over the ice cream then coat with strawberry glaze; serve immediately.
  4. Serving Suggestion: Try this pie using a meringue crust. Click here for crust recipe.

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Corn Syrup

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print image

Strawberry Glazed Fresh Berry and Ice Cream Pie

  • Yield: 8 servings
  • Prep Time:  15 minutes
  • Chill Time: 45 to 60 minutes
  • Cook Time: 10 minutes

Ingredients

  • 4 cups (about 1 quart) fresh strawberries sliced
  • 1 cup fresh blueberries raspberries and/or blackberries
  • 1/2 cup sugar
  • 3 tablespoons corn starch
  • 3 tablespoons Karo® Light Corn Syrup
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 3 tablespoons strawberry gelatin
  • 1 (-inch) pre-baked pie crust (pastry graham cracker/cookie crumb or meringue*)
  • 1 pint vanilla ice cream

Directions

  • Combine 3 cups sliced strawberries with 1 cup other berries; cover and chill. Puree remaining 1 cup strawberries in a blender or food processor and set aside.
  • Combine sugar and corn starch in a saucepan over medium heat; stir in corn syrup, water and lemon juice. Cook for 5 to 8 minutes stirring constantly until a clear, thickened glaze forms and mixture begins to boil. Boil 1 minute, then remove from heat. Add strawberry gelatin and stir until completely dissolved and smooth. Stir in strawberry puree; cover and chill at least 45 minutes, until cool.
  • To assemble the pie, add 6 to 8 scoops of ice cream to the pie shell. Mound fresh berry mixture over the ice cream then coat with strawberry glaze; serve immediately.
  • Serving Suggestion: Try this pie using a meringue crust. Click here for crust recipe.