Fresh Strawberry Icebox Pie Recipes

FRESH STRAWBERRY ICEBOX PIE

Fresh Strawberry Icebox Pie image

This is the best icebox pie ever! Make this during the summer when sweet strawberries are in season. This is a perfect summer pie because it is cool, refreshing, and has a yummy fresh strawberry flavor.

Provided by Cupcake-Princess

Categories Pie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
2 tablespoons sugar
3/4 cup sugar
1/2 cup unsweetened cranberry juice
2 quarts fresh strawberries, hulled and thinly sliced
1/4 cup cornstarch
1 pinch salt
whipped cream, for topping

Steps:

For the crust: Preheat oven to 350 degrees. In a medium mixing bowl stir together graham cracker crumbs, butter, and sugar.
Press mixture into bottom and sides of a 9 inch pie plate. Bake for 10 minutes. Cool completley before filling.
For filling: In a medium saucepan stir together sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries.
Bring to a boil, reduce to 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.
Chill pie until set, at least 4 hours. Spread some whipped cream over pie leaving a 1 inch boarder around edge.

Nutrition Facts : Calories 287.7, Fat 9.7, SaturatedFat 5.1, Cholesterol 20.3, Sodium 171.2, Carbohydrate 50.6, Fiber 3.4, Sugar 35.4, Protein 2.2

STRAWBERRY ICEBOX PIE

Strawberry Icebox Pie image

Because only some of the berries are cooked and just a small amount of thickener is used, this pie has a fresh, true strawberry flavor.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 50m

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 376 g, Fat 15 g, Fiber 4 g, Protein 3 g

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