We had a rainy Easter day here in the Bay Area. I can’t remember the last time it rained here on an Easter. It was totally bizarre! Luckily we had this Strawberry Icebox Pie to channel sunny warm Easter weather. The strawberries were super sweet and tangy! Such a dream paired with fresh whipped cream on a graham cracker crust. It was like an ice cream combo I would have ordered at Cold Stone Creamery. Think strawberry cheesecake ice cream– but lighter! This recipe says it serves 8, but it only served 5 at my house. Which means REALLY REALLY liked it. I bet it would be great on a hot summer day when you want something sweet that’s a bit cool and refreshing too! This is definitely going in my dessert rotation.
It’s also pretty simple. Let’s have a go at it!
Start with the graham cracker crust.
Pulse the crackers with a little sugar and add melted butter until crumbs are moistened.
Press crumbs firmly into a 9 inch pie plate. Bake in the oven for 12 minutes. Cool!
Meanwhile, chop up your strawberries.
Put them in a medium sauce pan with cornstarch, cranberry juice, sugar & salt.
Mash with a potato masher and bring to a boil on the stove. It will thicken up nicely.
Mix the strawberry sludge with reserved strawberries. It tastes like jam! Taste some!
When crust has cooled, spoon in the filling!
Be sure not to cover up that crust! Now cover up pie and refrigerate for at least 4 hours.
When ready to serve, make your whipped cream. I make mine the sink so it doesn’t splash everywhere.
Spread a layer of whipped cream on the pie. Leave some room to show off that strawberry rim.
Top with the prettiest strawberry you have!
Cut a piece!
Enjoy the berries and cream!
Try not to eat the whole pie. You just might…
Strawberry Icebox Pie
(Recipe Everyday Food)
- 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 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.
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).
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.