Strawberry Icebox Pie
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- Prep Time 30 minutes
- Total Time 50 minutes, plus chilling
- Yield Serves 8
Ingredients
- 10 graham crackers (2 1/2 by 5 inches)
- 1 cup sugar
- 5 tablespoons unsalted butter, melted
- 1/2 cup unsweetened cranberry juice
- 2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup heavy cream
Directions
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Preheat oven to 350 degrees. In a food processor, blend graham crackers with 2 tablespoons sugar until finely ground; add butter and pulse until crumbs are moistened. Press mixture into the bottom and up the side of a 9-inch pie plate. Bake until crust is lightly browned, 12 to 14 minutes. Transfer to a wire rack and let cool completely.
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Meanwhile, in a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust. Refrigerate until set, at least 4 hours (or up to 1 day).
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In a large bowl, beat cream until soft peaks form. Sprinkle 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1 1/2-inch border around edge. Garnish with whole berries.
This is a yummy pie on a hot summer day!
Great recipe and will only get better as the summer berries get sweeter! There weren't any nice strawberries at the market, so I used blueberries and about a 1/2 cup of blackberries instead. Also, substituted fresh lemon juice for cranberry.
Otherwise, I followed the recipe exactly and it came out really well! Looking forward to making this again.
Love it. Didn't have cranberry juice on hand so I used apple juice with lemon zest. I used the thickened fruit because I tasted strawberry pie with gelatin at a restaurant and just don't care for jello as the "glue."
Next time I will try more fresh strawberries and less of the cooked berries. Have had that at a cafe and liked it.
I edited this recipe based on the previous reviews. It turned out wonderful and was very well received at Easter dinner. I cut down the cornstarch to 2 tablespoons and added 2 tablespoons plain Knox gelatin and 1 tablespoon strawberry flavored gelatin. I also doubled the whipped cream recipe as the half cup was not enough to sufficiently cover the pie as the directions indicated, (to leave a 1 & 1/2 inch border from edge of pie). Everything else I followed true to the recipe. Will make again
I will try this recipe again, although definitely with gelatin.
I've used a different recipe for strawberry pie which came out beautifully, except that it had a regular pastry crust. Since I was looking for something lighter I decided to try this one. However, based on my experience with the other recipe I should been suspicious about the amount of cornstarch and the lack of gelatin. This one turned out to be a complete mess it fell all apart and tasted quite chalky, even though my mother was too nice to say anything.
Has anyone done this w/fresh blueberries?
I ts amazing
I make a pie like this except I throw in a half a cup of frozen cranberries with the strawberries into the sauce instead of the cranberry juice. It makes a beautifully red sauce with just a hint of tartness. I hadn't ever seen a recipe that used cranberries until this one - - great minds must think alike. :)
Amazing! This is the best pie in the world. It is so easy to make this yummy pie. Perfect for summer!
This dessert is divine! I love strawberries and this showcases them perfectly. It was quite easy to make and looks beautiful upon completion. This is definitely a new summer staple.
This dessert is divine. I love strawberries and this showcases them perfectly. It was quite easy to make and tasted wonderful. This will be a new summer staple! It looks lovely as well!