Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Strawberry Icebox Pie Recipe
May 20, 2011 @ 4:38 PM
Posted by
Daily Value: 20%
Servings: 8
Vegetarian
Posted by
Nutrition
Cal/Serving: 394Daily Value: 20%
Servings: 8
Vegetarian
| Fat | 17g | 26% |
| Saturated | 9g | 46% |
| Trans | 0g | 0% |
| Carbs | 61g | 20% |
| Fiber | 4g | 15% |
| Sugars | 43g | 0% |
| Protein | 3g | 6% |
| Cholesterol | 43mg | 14% |
| Sodium | 202mg | 8% |
| Calcium | 43mg | 4% |
| Magnesium | 28mg | 7% |
| Potassium | 278mg | 8% |
| Iron | 1mg | 8% |
| Zinc | 0mg | 3% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 96mg | 160% |
| Thiamin (B1) | 0mg | 5% |
| Riboflavin (B2) | 0mg | 7% |
| Niacin (B3) | 1mg | 7% |
| Vitamin B6 | 0mg | 4% |
| Folic Acid (B9) | 47µg | 12% |
| Vitamin B12 | 0µg | 1% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 6µg | 7% |
| Fatty acids, total monounsaturated | 5g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
Johnny Miller and Others
Strawberries are America’s favorite summer fruit, hands down. Here, a graham-cracker crust holds a luscious strawberry filling topped with swells of sweetened whipped cream. To make the filling sliceable, some of the berries are briefly cooked with a small amount of cornstarch (and cranberry juice, to enhance the color); the rest are stirred in off heat. The result is a pie with a fresh, true strawberry flavor — and all the crumbly, creamy qualities of the best icebox desserts.
INGREDIENTS
For the crust:
- 12 graham cracker sheets (6 ounces), broken into pieces, or 1 ½ cups graham cracker crumbs
- 6 tablespoons butter, melted and cooled, plus more for pie plate
- 3 tablespoons sugar
- Pinch of salt
For the filling:
- ¾ cup plus 2 tablespoons sugar
- ½ cup unsweetened cranberry juice
- 2 quarts fresh strawberries, hulled and thinly sliced (reserve a few whole berries for garnish)
- ¼ cup cornstarch
- ¼ teaspoon salt
- ½ cup heavy cream
DIRECTIONS
For the crust:
Preheat oven to 375 degrees. Lightly butter a 9-inch pie plate. In a food processor, pulse graham crackers until finely ground. In a bowl, combine crumbs, butter, sugar, and salt. Press mixture firmly and evenly into bottom and up sides of pie plate. Bake until lightly browned, about 12 minutes. Let cool completely on a wire rack. (Crust can be stored up to 1 day, loosely covered with foil, at room temperature.)
For the filling:
In a medium saucepan over medium-high heat, combine ¾ cup sugar, the cranberry juice, 2 cups strawberries, the 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 sliced strawberries. Pour into baked, cooled crust. Refrigerate until set, 4 hours or, covered with plastic, up to 1 day.
In a large chilled bowl, beat cream until soft peaks form. Sprinkle remaining 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1 ½-inch border around edge. Garnish with reserved whole berries.
Recipe Details
Makes one 9-inch pie
Adapted from "Martha Stewart's Pies & Tarts" by the Editors of Martha Stewart Living (Clarkson Potter, 2011).
Servings: 8
