Hey there, dessert lovers! Have you ever had one of those days where you just can’t decide between a sundae or a pie? Well, I have the perfect solution for you – a Super Sundae Pie! This delightful dessert is a fusion of all the things you love about a sundae, neatly packed into a pie. The creaminess of vanilla ice cream, the sweet tanginess of strawberry topping, the rich decadence of chocolate syrup, and the crunchiness of nuts – it’s all there, and it’s all delicious. This recipe comes from my childhood when my mom used to make it for special occasions. It’s a simple yet impressive dessert that never fails to wow the crowd. Over the years, I’ve tweaked the recipe a bit, adding my personal touch to it, and now, I’m excited to share it with you! This pie is not only incredibly tasty but also super easy to make. You don’t need any fancy baking skills to whip up this dessert. Just some basic ingredients and a bit of patience while the pie sets in the freezer. And trust me, the wait is absolutely worth it. So, are you ready to dive into the world of Super Sundae Pie? Let’s get started!
Ingredients
- 2 pt. (1 qt.) vanilla ice cream
- 1 (6 oz.) graham cracker pie crust
- 1 jar strawberry topping
- 1 bottle chocolate sundae syrup
- 1/2 c. nuts
- whipped cream
- maraschino cherries
Freezing Process
- In a mixing bowl, stir slightly softened ice cream until smooth.
- Spoon the ice cream into the pie crust and cover.
- Place pie in freezer for several hours, until hard.
- Remove pie from freezer and let stand for 10 minutes to soften.
- Spoon strawberry topping onto serving plate.
- Cut pie and place on top of strawberry topping.
- Garnish with chocolate sundae syrup and other toppings, as desired.
- Sprinkle with nuts and a cherry.
- Return to freezer.
Calorie: 350
Total cooking time: 4 hours
Difficulty level: Easy
The Super Sundae Pie Saga
Oh, sweet tooth, my old friend, how you do torment me with your persistent cries for attention. And what better way to indulge you than with a deliciously decadent Super Sundae Pie! Let’s dive into this sugary vortex.
The Dynamic Duo: Vanilla Ice Cream and Graham Cracker Pie Crust
Ice cream and pie crust, a pairing as iconic as Sonny and Cher, Batman and Robin, or Netflix and my couch on a Friday night. To begin our sugar-loaded quest, we’ll need 2 pt. (1 qt.) of vanilla ice cream and a 6 oz. graham cracker pie crust. I can already hear the angels singing.
Now, the trick here is to stir the slightly softened ice cream until it’s smooth. Think of it as a cool, creamy spa treatment for your spoon. Once done, spoon this dreamy concoction into the pie crust, creating a fluffy ice cream cloud. Cover it up and pop it into the freezer for several hours until it’s hard, like my abs…in an alternate universe.
The Grand Reveal and Strawberry Topping Tango
After what feels like an eternity, or the length of a Star Wars marathon, remove the pie from its frosty fortress and let it stand for 10 minutes to soften. Just enough time to do a quick dance-off with your reflection in the kitchen window.
Next up, we got our ravishing strawberry topping. Spoon this ruby liquid onto your serving plate. This is where we create a beautiful bed of strawberries for our pie to rest upon. It’s like a red carpet event for desserts, but no paparazzi, please.
The Final Flourish: Chocolate Sundae Syrup, Nuts and all that Jazz
Now, cut a slice of the pie and place it on top of the strawberry topping. The pie slice sliding onto the strawberry topping is like a toboggan sliding down a hill, but way tastier. Time to dress up our star. Drizzle the chocolate sundae syrup with flair. It’s like Picasso, but with chocolate. And who wouldn’t want that?
Let’s not forget our trusty sidekicks, the nuts. A sprinkle of these crunchy fellas adds a delightful textural contrast that makes every bite a symphony of flavor. And of course, no Super Sundae Pie is complete without a cherry on top. A maraschino cherry, to be precise, the crown jewel of any dessert.
Back to the Chilly Depths
After all the hard work, the pie needs a little chill time. Literally. Return it to the freezer. Meanwhile, you can do a victory dance, or better yet, start cleaning up that glorious mess you’ve made in the kitchen.
Oh, the sweet satisfaction of creating a Super Sundae Pie! It’s a rollercoaster of flavor, a symphony of textures, and a testament to your unyielding determination to create something delicious. Now, if you’ll excuse me, I hear my couch calling. Netflix and Super Sundae Pie, anyone?
The Great Super Sundae Pie Mishap
Let me tell you about the time I attempted to make a Super Sundae Pie. It was a day filled with love, laughter, and vanilla ice cream. Yes, you read that right – 1 quart of it. I was feeling like a master pastry chef, ready to conquer the world one scoop at a time.
The Beginning of a Sweet Tale
So, there I was, standing in my kitchen armed with my trusty mixing bowl and a spoon. The mission? Stir the slightly softened ice cream until smooth. Simple enough, right? The thing about vanilla ice cream is that it has a mind of its own. It either melts into a puddle or remains stubbornly solid. Today, it chose to do both.
The Graham Cracker Pie Crust Debacle
Next on my list was the graham cracker pie crust. Now, if you’ve never tried spooning a quart of semi-melted ice cream into a 6 oz. pie crust, I’ll tell you – it’s like trying to squeeze into your jeans after Thanksgiving dinner. But I soldiered on, determined to make this work.
The Freezer Time-Out
The pie, now overflowing with ice cream, was ready for its time in the freezer. I slid it in, hoping that it would solidify into something resembling an actual pie. After several hours of impatient pacing and unnecessary fridge raids, I finally had my answer.
The Thaw and the Topping
After letting the pie stand for 10 minutes to soften (and to let it get mentally prepared for what was coming next), it was time for the strawberry topping. Now, I thought I was being clever here. “Let’s spoon the topping onto the serving plate,” I thought. “It’ll look artistic,” I said. Well, let me tell you, strawberry topping is more slippery than a politician’s promise. It went everywhere but the plate.
Dessert or Art Project?
After wrestling with the strawberry topping, I cut the pie and placed it on top. Then came the chocolate sundae syrup, which apparently took lessons from the strawberry topping. It dripped, drizzled, and downright disobeyed my attempts to make it look pretty.
The Final Touch
Amidst this chaos, I garnished with whipped cream, sprinkled some nuts, and topped it all off with a maraschino cherry. It looked like Picasso’s lesser-known piece, “Dessert Disaster.”
Back to the Freezer
I returned the pie to the freezer, hoping to salvage some dignity out of this experience. I can’t say it was an easy ride, but I can say that it was worth every hilarious moment. In the end, I learned that cooking isn’t always about the perfect end result – it’s about the messy, funny, and sometimes chaotic journey that gets you there.
The End Result
Despite its messy appearance, the Super Sundae Pie tasted like a dream. The blend of sweet vanilla ice cream, crunchy graham cracker crust, tangy strawberry topping, rich chocolate sundae syrup, crunchy nuts, fluffy whipped cream, and the cherry on top was a symphony of flavors. It was an absolute mess, but it was my mess. And I wouldn’t have it any other way.
