• Make-Ahead

Ingredients

1. 1 cup graham cracker crumbs
2. 1/2 stick unsalted butter, melted
3. 1/4 teaspoon cinnamon
4. Pinch of freshly grated nutmeg
5. 1 1/2 pints strawberry ice cream
6. Cinnamon-Black Pepper Strawberry Sauce
7. 1 pint strawberry sorbet

Directions

1. Preheat the oven to 325°. In a medium bowl, mix the graham cracker crumbs with the butter, cinnamon and nutmeg. Press into a 9-inch glass or ceramic pie plate to form an even crust. Bake in the center of the oven for 8 minutes, or until lightly browned. Let cool completely.
2. Let the ice cream thaw in the refrigerator for 15 minutes. Scoop the ice cream into a large bowl and, using an electric mixer, beat it just until very soft but not melted. Spread the softened ice cream in the pie shell. Freeze for at least 1 1/2 hours, or until the ice cream is firm.
3. Cut the pie into wedges and serve with the Cinnamon-Black Pepper Strawberry Sauce and scoops of strawberry sorbet.