Strawberry Icebox Pie
Because only some of the berries are cooked and just small amount of thickener is used, this pie has a fresh, true strawberry flavor.
- 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
Preheat the oven to 350 degrees F. In a food processor, blend the graham crackers with 2 tablespoons sugar until finely ground; add the butter and pulse until the crumbs are moistened. Press the mixture into the bottom and up the side of a 9-inch pie plate. Bake until the crust is lightly browned, 12 to 14 minutes. Transfer to a wire rack and let cool completely.
Meanwhile, in a medium saucepan, combine the 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch and salt. Using a potato masher, gently mash the strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute. Remove from the heat and let cool slightly. Stir in the remaining strawberries. Pour into the cooled pie crust. Refrigerate until set, at least 4 hours (or up to 1 day).
In a large bowl, beat the cream until soft peaks form. Sprinkle 2 tablespoons sugar over the cream and continue to beat until soft peaks return (do not overbeat). Spread the whipped cream over pie, leaving a 1 1/2-inch border around the edge. Garnish with whole berries.
Recipe reprinted by permission of Martha Stewart Everyday Food. All rights reserved.
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