Strawberry ‘semifreddo’ pie

By Annegret Henniger
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  • 20 centimeter disposable pie tin
  • 2 cups crushed amaretti cookies
  • 1/3 cup unsalted butter, melted (plus a bit extra on hand)
  • 1 tablespoon brown sugar
  • 1 cup finely chopped strawberries
  • 1/2 tablespoon corn syrup (light or dark, but light if you have it)
  • 1/2 tablespoon granulated sugar
  • 1 teaspoon vanilla
  • 1 cup 35% cream
  • 8 marshmallows (regular size)
  • 1-1/4 cup strawberries, cut into quarters for garnishing
  • 1 teaspoon granulated sugar
  • Mint leaves for garnishing


  1. Mix the chopped strawberries, sugar and corn syrup together.
  2. Crush the amaretti cookies to turn them into crumbs -not too fine; just enough to make a crust. You can crush them by putting them in a zip lock bag and crushing them with a rolling pin or heavy kitchen tool.
  3. Mix together the crushed amaretti cookies, butter and brown sugar, and push into the bottom and sides of the pie tin. (note: some amaretti cookie brands are starchier than others. If you find the mix is too dry to coat the tin, add melted butter a teaspoon at a time.) 
  4. Put the marshmallows, vanilla, and 1/4 of the cream on low heat together to melt, stirring occasionally. You want to stir the marshmallows to make sure they are melting evenly, but not stir too much as to get rid of all the air. 
  5. Whip the remaining 3/4 of the cream to medium stiffness.
  6. Once the marshmallow mix has cooled to just above body temperature, stir in 1/3 of the whipped cream. Then fold in the other 3/4 of cream. Then, fold in the strawberries and their liquid until they ribbon through the cream- but not until they are fully mixed in. 
  7. Pour the filling into the tin lined with the cookie crust, and freeze overnight.
  8. Mix the quartered strawberries with a tbsp of sugar and top the top of the pie with them, leaving space at the border, so you can see the creamy filling. 
  9. Sprinkle with mint and serve immediately.

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