Author: Zana, adapted from The Food Network
Serves: 1 (9 inch) pie
9-10 full honey graham crackers (~1 and 1/2 cups crumbs)
1/4 cup + 3 tablespoons white sugar, separated
6 tablespoons butter
1/2 gallon strawberry ice cream
1 (8-9 inch) prepared cheesecake (store-bought in the frozen desserts aisle)
Optional Sugared Strawberries
1 and 1/2 cups slice strawberries
1 teaspoon lemon zest and 1 teaspoon lemon juice
Optional: spray whipped topping
Prepare the graham cracker crust.
In a blender or food processor, place the graham crackers and process/blend until the crackers are all crumbs. Empty the crumbs into a medium sized bowl and stir in 1/4 cup white sugar.
Soften the butter and combine with the crumb and sugar mixture.
Press the crumbs into a springform pan. I use a 9-inch springform pan for this recipe. Mainly press the crumbs into the bottom of the pan and then a little bit up the sides. Place the pan in the freezer while you make the filling for the pie.
Allow the ice cream to soften for about 5-10 minutes depending on the temperature of your kitchen. You don't want the ice cream to get too melty or it becomes icy when re-frozen.
Place in a large bowl.
Take the cheesecake and coarsely chop into large bite-sized pieces.
Mix the cheesecake pieces into the slightly softened ice cream.
Pour the mixture over your prepared graham cracker crust. Cover and put in the freezer to set at least 8 hours or until completely firm.
Take the strawberries and toss with the remaining 3 tablespoons sugar, zest, and juice of a lemon. Let sit for 6-9 minutes.
Top the cheesecake with the sugared strawberries and the spray whipped topping on the edges if desired.
Enjoy immediately after topping with strawberries.
If you won't be enjoying this pie all at once, only top individual pieces with the sugared strawberries and spray whipped topping.