Icebox Strawberry Pie Recipes

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STRAWBERRY ICEBOX CAKE



Strawberry Icebox Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 4h20m

Yield 8 servings

Number Of Ingredients 8

8 ounces cream cheese, softened
4 cups heavy cream
3/4 cup confectioners' sugar
1/2 cup strawberry preserves or jelly
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
About 16 graham crackers (from 2 sleeves)
2 pounds strawberries, trimmed and sliced

Steps:

  • Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
  • Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.

STRAWN'S EAT SHOP'S STRAWBERRY ICEBOX PIE



Strawn's Eat Shop's Strawberry Icebox Pie image

Since opening in 1944, Strawn's has received tons of attention for its signature icebox pie, and you probably won't get out of the place without trying one. Reminders are everywhere: Cream-topped, fruit-filled pies are painted on the walls and plastered on the front of the menu, and the staff shirts say #PIE. The recipe itself isn't complicated. In the 1920s and '30s, icebox pies were a practical choice for home cooks, who could prebake the shell and then keep the whipped filling cool in an icebox until it was time for dessert. Lemon versions are common in the South, but Strawn's made a name for itself with this fresh strawberry one.

Provided by Food Network

Categories     dessert

Time 5h20m

Yield 6 to 8 servings

Number Of Ingredients 16

1 1/2 cups all-purpose flour, plus more for dusting
Pinch of salt
1/2 cup cold vegetable shortening
3 tablespoons ice water
2 large eggs
1/2 cup plus 3 tablespoons granulated sugar
3 tablespoons cornstarch
3/4 cup whole milk
1 tablespoon unsalted butter, melted
1 drop red gel food coloring
2 cups sliced strawberries
Confectioners' sugar, for dusting
2 cups cold heavy cream
1/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 strawberry half, for topping

Steps:

  • Make the crust: Pulse the flour and salt in a food processor until combined. Add the shortening and pulse until the mixture looks like coarse cornmeal. Add the ice water, then continue to pulse until the mixture becomes a shaggy dough. Form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 30 minutes.
  • Roll out the dough on a lightly floured surface into an 11-inch round (about 1/8 inch thick), then fit into a 9-inch pie dish. Trim away any excess dough, crimp the edges and prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 350 degrees F. Line the bottom of the pie with foil or parchment paper and fill with pie weights or dried beans. Bake until the bottom is just starting to set and the edges are just starting to brown, 25 to 30 minutes. Remove the foil and weights and continue to bake until the crust is golden brown and cooked through, about 10 more minutes. Transfer to a rack and let cool completely.
  • Meanwhile, make the glaze: Whisk the eggs with the granulated sugar in a medium bowl until smooth. In a separate bowl, whisk the cornstarch with 2 tablespoons milk until smooth, then whisk into the egg mixture. Warm the remaining 1/2 cup plus 2 tablespoons milk and the melted butter in a medium saucepan over medium-high heat until steaming, 2 minutes. Slowly whisk the warm milk mixture into the egg mixture, whisking constantly, then return the entire mixture to the saucepan. Reduce the heat to medium and cook, whisking constantly, until thickened, about 4 minutes. Whisk in the red food coloring.
  • Spoon the glaze into the pie crust and spread over the bottom and up the sides. Cover with plastic wrap and refrigerate until set, 2 hours.
  • Spread the berries in the glazed crust. Dust with confectioners' sugar.
  • Make the topping: Beat the heavy cream, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until stiff peaks form. Spread over the pie and top with the strawberry half.

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

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

STRAWBERRY ICEBOX PIE



Strawberry Icebox Pie image

This no-bake strawberry pie is so simple to make! The filling is creamy and fluffy with a tart and sweet flavor. There are bits of strawberry in every bite! The graham cracker crust is the perfect vessel for the filling. When ready to serve, watch everyone's eyes light up at their first bite. A delicious summertime dessert.

Provided by Lisa Johnson

Categories     Pies

Time 15m

Number Of Ingredients 5

1 graham cracker pie crust
1 pkg cream cheese, 8 oz
1 box strawberry Jell-O, 3 oz.
1 box frozen strawberries, 10 oz, thawed, drained, sliced (1 cup needed)
1 pkg Cool Whip, 8 oz

Steps:

  • 1. Mix cream cheese until smooth.
  • 2. Add in a package of Jell-O.
  • 3. Mix in sliced strawberries.
  • 4. Fold in Cool Whip until completely incorporated.
  • 5. Pour into pie crust. Keep refrigerated until ready to serve.

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

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

ICEBOX STRAWBERRY PIE



Icebox Strawberry Pie image

Adapted froms Cooks Country magazine. Be sure that the reduced berries measure 2 cups exactly; if the mixture measures any more, the filling will be loose.

Provided by Boo Chef in West Te

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

2 lbs frozen strawberries (see related tasting)
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
1 pinch salt
1 lb fresh strawberries, hulled and sliced thin
1 (9 inch) pie crusts, baked and cooled (see note)
4 ounces cream cheese, softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream

Steps:

  • COOK FROZEN BERRIES Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jam-like, about 25 minutes (mixture should measure 2 cups).
  • ADD GELATIN Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.
  • ADD FRESH BERRIES Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)
  • MAKE TOPPING With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.

STRAWBERRY ICEBOX PIE



Strawberry Icebox Pie image

If you adore creamy strawberry desserts, this deluxe icebox pie topped with glossy, springy homemade strawberry gelatin is a treat you won't want to miss. The recipe, from Morgenstern's Finest Ice Cream in New York, updates a classic strawberry icebox pie with two major tweaks. Instead of using frozen whipped topping and a box of strawberry gelatin, it calls for freshly whipped heavy cream and the juice drained from an entire pound of macerated berries. The recipe does take some time to put together, but results in the richest, silkiest and most deeply strawberry flavored pie imaginable. You'll need to start this at least one day before you want to serve it, but it keeps well for up to three days in the fridge. The wafer cookies get softer and more cakelike as they sit.

Provided by Melissa Clark

Categories     pies and tarts, project, dessert

Time P1D

Yield 8 servings

Number Of Ingredients 12

1 pound thinly sliced strawberries (about 3 cups)
3 tablespoons/38 grams granulated sugar
2 teaspoons/6 grams powdered gelatin
1/2 teaspoon freshly squeezed lemon juice
3 tablespoons/42 grams unsalted butter, melted, plus more for greasing
3 1/2 cups/200 grams vanilla wafers (such as Nilla wafers) or about 1 3/4 cups crumbs
2 tablespoons/25 grams granulated sugar
10 ounces strawberries (about 2 cups)
1 cup/ 240 milliliters cold heavy cream
2 tablespoons/15 grams confectioners' sugar
13 vanilla wafers/45 grams, cut into halves
Whipped cream, sweetened or unsweetened

Steps:

  • For the strawberry gelatin: combine sliced strawberries and sugar in a medium heat proof (preferably metal) bowl, cover the bowl with plastic wrap, and refrigerate 18 to 24 hours.
  • To make the crust: Heat oven to 325 degrees and lightly grease a 9- or 10-inch pie dish (don't use anything smaller). In a food processor combine wafers, sugar and melted butter. Process until mixture is well blended. Transfer to prepared pie dish and, using the bottom of a flat-bottomed measuring cup, press crumb mixture into an even layer on the bottom and up the sides, pressing up about 1/4-inch past the rim of the pie pan. Bake until the crust darkens slightly at the edges, 8 to 12 minutes. Transfer to a wire rack to cool.
  • To make the filling: Purée 3 ounces strawberries in a food processor, blender or immersion blender until smooth. You should have about 1/4 to 1/3 cup strawberry purée. Set aside. Quarter another 2 ounces of strawberries to yield about 1/3 cup, and set aside.
  • With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream and sugar until soft peaks form, 2 to 3 minutes. Whisk in strawberry purée until just combined, making sure not to over beat. Using a rubber spatula, fold in quartered strawberries. Scrape strawberry cream into the cooled pie crust and smooth the top. Press the halved vanilla wafers vertically into the filling so that it is studded throughout with wafers. Cover pie with plastic wrap or parchment paper, place on rimmed sheet pan and chill in refrigerator for at least 3 hours (and up to 3 days). The longer the pie sits, the more cakelike the cookies get.
  • Once the pie has chilled, thinly slice the remaining 5 ounces of strawberries. Remove pie from refrigerator and place sliced strawberries over the filling to cover it, overlapping slightly if necessary. Place back into the refrigerator, covered, as you make the strawberry gelatin.
  • Put an inch or two of water in a medium saucepan and bring water to a simmer. Place the still-covered bowl of strawberries on top of the saucepan. Be sure the water is not touching the bottom of the bowl; if so, pour some water out. Heat strawberries to release more juice, swirling the bowl occasionally (use oven mitts), for 15 minutes; they should look very juicy. Using a fine sieve, strain strawberries until there is about 2/3 cup juice. You can press gently on the berries to release more juice but don't press too hard or the gelatin will get cloudy. Save the strawberry solids for something else, like smoothies.
  • Transfer about 2 tablespoons of the hot strawberry juice into a bowl and sprinkle gelatin over the top; let it sit for a few minutes to soften. Add remaining strawberry juice to gelatin mixture and whisk until completely dissolved. Whisk in lemon juice.
  • With the pie still in the refrigerator on a sheet pan, pour the gelatin over the sliced strawberries (pouring the gelatin over the back over a spoon suspended over the pie can be helpful to get an even layer of gelatin over the top and doing this work while the pie is in the fridge ensures the glossiest topping and keeps everything from spilling). Let pie chill in the refrigerator, uncovered, until the gelatin sets, at least 2 hours or overnight. Serve with whipped cream dolloped on top.

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