Strawberry Ice Cream Pie (Gluten-Free version) Recipe

Name: Strawberry Ice Cream Pie (Gluten-Free version)
Prep time: 4 h
Total time: 4 h
Yield: 8
Ingredients: 30 ml or 2 tbsp Firmly-packed brown sugar; 45 ml or 3 tbsp Butter; 50 ml or 1/4 cup Corn syrup; 625 ml or 2 1/2 cup Rice Krispies* Brown Rice Gluten-Free cereal; 1 L or 4 cups Vanilla ice cream; 750 ml or 3 cups Fresh strawberries; 15 ml or 1 tbsp Sugar

Ingredients

30 ml or 2 tbsp Firmly-packed brown sugar
45 ml or 3 tbsp Butter
50 ml or 1/4 cup Corn syrup
625 ml or 2 1/2 cup Rice Krispies* Brown Rice Gluten-Free cereal
1 L or 4 cups Vanilla ice cream
750 ml or 3 cups Fresh strawberries
15 ml or 1 tbsp Sugar

	PREP TIME 4h	TOTAL TIME 4h
YIELD 8

Instructions

In medium saucepan, combine brown sugar, butter and syrup.
Cook over medium heat stirring constantly, until sugar is dissolved and mixture just begins to boil. Remove from heat.
Stir in cereal, mixing until well coated. With back of spoon press evenly into buttered 23 cm (9") pie plate to form crust. Chill until firm.
Spoon softened ice cream into chilled crust, spreading evenly. Freeze until firm, at least 4 hours; cover.
Reserve about 250 ml (1 cup) berries. In food processor or blender, puree remaining strawberries.
Sweeten with sugar to taste. Cover and refrigerate.
At serving time, slice reserved berries; top each pie slice with sliced berries and drizzle with strawberry puree.