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Strawberry Icebox Pie Recipe

Strawberry Icebox Pie

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.

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