With the exception of a few great desserts, I usually do not make the same dessert twice. This icebox pie has definitely became one of those desserts that I will make again and again. I've already made it twice in the same week!
This pie has 3 great components:
graham cracker crust: made out of graham crackers (of course), held together with a little bit of butter, and sweetened slightly with a touch of sugar, this graham cracker crust stays together when you cut into it (but it's not super hard either)! Some of the graham cracker crusts I've made in the past just crumble and break into pieces when you run a knife through them. Not this one, though!
strawberry filling: consists of 4 cups of sliced strawberries, cranberry juice, and a few other ingredients. Chilled for a bit, then topped with...
whipped cream: perfect match for the strawberries to wrap together all of the sweet flavors in this pie.
First, start out by making the anti-crumble graham cracker crust. Only graham crackers, sugar, and butter!
Combine the graham crackers and sugar in a food processor...
add your melted butter, place in a pie plate, and off it goes to the oven to bake!
Now we're ready to make the strawberry filling.
You'll need a total 4 cups of sliced strawberries. I like to use this helpful tool to hull the strawberries.
I only ended up using these two strainers of strawberries, and left the rest for eating. You want to make sure you leave one whole for the last topping on your pie, though.
Now combine 2 cups of the sliced strawberries with cranberry juice, sugar, potato starch, and salt.
Bring to a boil...
And gently mash with a potato masher.
You want it to be this jelly consistency.
Next, add the remaining 2 cups of strawberries.
Fold to incorporate,
place in the cooled pie crust, and refrigerate for at least 4 hours.
After your pie has chilled, make the whipped cream, spread it over your pie, and top with a whole strawberry.
You just made a pie!
Strawberry Icebox Pie
makes 1 9-inch pie
for the crust:
10 graham crackers (2 1/2 x 5 inches)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
for the filling:
3/4 cup sugar
1/2 cup unsweetened cranberry juice
4 cups hulled sliced strawberries, divided
1/4 cup potato starch or cornstarch
1/4 teaspoon salt
for the whipped cream topping:
1/2 cup heavy whipping cream
2 tablespoons sugar
Preheat oven to 350˚F.
To make the crust, blend the graham crackers with the sugar in a food processor until finely ground. Add the melted butter and pulse until all the crumbs are moistened. Press this mixture into the bottom and sides of a 9-inch pie plate. Bake until crust is lightly browned, 12-14 minutes. Place on a wire rack and allow to cool completely.
While the crust cools, make the filling by combining the sugar, cranberry juice, 2 cups of the sliced strawberries, cornstarch, and salt in a medium saucepan. Gently mash the strawberries with a potato masher or a fork. Bring mixture to a boil, then reduce to a simmer and cook, stirring frequently, until mixture is very thick, about 1 minute. Remove the saucepan from heat and allow to cool slightly. Then, stir in the remaining strawberries. Place evenly in cooled pie crust and refrigerate until set, at least 4 hours (or up to 1 day).
Once the pie has set in the refrigerator, make the whipped cream topping by beating the cream in a large bowl until soft peaks form. Then, sprinkle the sugar over the cream and continue to beat until soft peaks form again. Spread this whipped cream over pie, allowing a little strawberry filling and graham cracker crust to show.