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Strawberry Icebox Pie

272

Because only some of the berries are cooked and just a small amount of thickener is used, this pie has a fresh, true strawberry flavor.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, June 2009

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

  1. 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.

  2. 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).

  3. 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.

Reviews Add a comment

  • courtblackwell
    28 APR, 2017
    This pie was delicious! Not too sweet.
    Reply
  • ditravels
    11 JUN, 2016
    I've made this several times with freshly picked strawberries and it's always wonderful. I use water instead of the cranberry juice.
    Reply
  • Cynthia3142
    25 JUL, 2015
    This recipe turns into a sloppy, gooey mess the next day with a soggy crust. The same thing happens even if you use a regular pie crust.
    Reply
    • vickeluv2knit
      21 APR, 2017
      Oh but it's so delicious the first day.
  • MS11968700
    17 JUN, 2013
    Wonderful pie and easy to make, not one crumb was left! Made this for a graduation treat since strawberries are my son's favorite. His immediate request was "can you make this again?" If you love strawberries you have to try it.
    Reply
  • MS11968700
    17 JUN, 2013
    Wonderful pie and easy to make, not one crumb was left! Made this for a graduation treat since strawberries are my son's favorite. His immediate request was "can you make this again?" If you love strawberries you have to try it.
    Reply
  • PIE Lover
    28 DEC, 2012
    This is a yummy pie on a hot summer day!
    Reply
    • carolynclark48
      31 MAR, 2015
      I looking for a strawberry banana glaze no bake pie.
  • katemaegan
    13 JUN, 2012
    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.
    Reply
  • beaunappetit
    9 APR, 2012
    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.
    Reply
  • tammywillis
    9 APR, 2012
    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
    Reply
  • Cris925
    13 AUG, 2011
    I will try this recipe again, although definitely with gelatin.
    Reply