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1/2 cup of butter
1/3 cup of sugar
¾ teaspoons salt
¼ teaspoons almond extract
1 egg yolk
1-1/4 cup flour
2 cups fresh sliced strawberries
1 Häagen-Dazs Mango Ice Cream
Caramel Sauce* (store bought or see below recipe to make your own)
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons butter
3 teaspoons vanilla
Pie Crust Directions:
Preheat oven to 350 degrees.
Use a hand held mixer to beat together butter and sugar.
Add salt, vanilla and egg yolk and mix until combined.
Add flour and mix well.
Chill for at least four hours or overnight.
Press into a greased 9" tart pan and bake 9-10 minutes until lightly browned. Cool completely.
Soften ice cream for at least 10 minutes. Spread ice cream over the crust and place into freezer for 30 minutes.
Remove from freezer, place strawberries on top of the ice cream and drizzle caramel (if using) over the pie.
Keep in the freezer until ready to serve.
Caramel Sauce (optional):
Combine brown sugar, cream and salt in a medium sized saucepan over medium heat. Cook until thickened, about 5-7 minutes.
Add vanilla, stir and let cool for a few minutes. Leftover can be stored in a glass jar.