Strawberry Ice Cream Pie

Steps

1. Preheat oven to 350°F.
2. Crumble waffle cones and pulse in a food processor until finely ground with a few larger chunks.
3. Add melted butter and pulse until well combined and finely ground.
4. Press mixture into a 9-inch pie plate, packing it tightly into the bottom and up the sides.
5. Bake crust about 8 minutes, until set and lightly browned at the edges.
6. Cool crust on a rack to almost room temperature, about 20 minutes.
7. Freeze crust until firm and cold, about 10 minutes.
8. Whip heavy cream and powdered sugar on high speed until medium peaks form, 1-2 minutes.
9. Scoop strawberry ice cream into the crust and spread evenly.
10. Sprinkle 1 cup chopped strawberries over the ice cream and press in gently.
11. Top with whipped cream, using the back of a spoon to create divots for the sauce.
12. Freeze the pie until set, at least 4 hours.
13. Before serving, drizzle with strawberry sauce and sprinkle with remaining chopped strawberries.