Preparation Steps

• Grease a 9-inch pie pan and preheat oven to 325°F (163°C).
• Combine graham cracker crumbs, sugar, cinnamon, and melted butter in a medium bowl and mix until well combined.
• Press the crumb mixture evenly into the bottom and up the sides of the pie pan, then bake for 8-10 minutes. Set aside to cool.
• Add the 1/2 cup heavy whipping cream and 1/4 cup powdered sugar to a mixer bowl and whip on high until stiff peaks form.
• Add about half of the whipped cream to the dulce de leche and gently fold together until combined.
• Add the remaining whipped cream and fold gently until smooth and uniform.
• Pour the dulce de leche filling into the pie crust and spread into an even layer.
• Thinly slice 2-3 strawberries and arrange a single layer on top of the dulce de leche layer. Place in the freezer to chill while preparing the ice cream.
• Cut 1.5 cups of strawberries in half and puree in a food processor until smooth (about 3/4 cup puree). Stir in 2 tbsp water.
• In a saucepan, combine 1/4 cup powdered sugar and 1.5 tbsp cornstarch, then whisk in the strawberry puree.
• Cook over medium heat, stirring constantly, for 10 minutes until mixture thickens and comes to a boil.
• Boil for 1 minute, then remove from heat and cool completely.
• In a mixer bowl, whip 3/4 cup cold heavy cream and 6 tbsp powdered sugar until stiff peaks form.
• Gently fold about half the whipped cream into the sweetened condensed milk until smooth.
• Fold in the remaining whipped cream, avoiding overmixing.
• Gently fold the cooled strawberry mixture into the whipped base to form the ice cream filling.
• Spread the strawberry ice cream evenly over the chilled pie. Smooth with a spatula.
• Freeze the pie until firm, 4-5 hours or overnight.
• Just before serving, whip 3/4 cup cold heavy cream, 6 tbsp powdered sugar, and 1/2 tsp vanilla extract until stiff peaks form.
• Drizzle dulce de leche over the ice cream, then pipe whipped cream around the edge. Top with halved strawberries if desired.
• Freeze until ready to serve. Store leftovers tightly covered for up to 1 week.