Strawberry Icebox Pie
This cool pink pie couldn’t be much simpler, nor much more lovely on a hot summer evening when you hanker for something luscious. You cook up a quick strawberry jam, and stir it into whipped cream for a plush expansion on the glories of each-bright color and flavor from the berries; rich cool texture from the cream. Icebox pies often utilize gelatin or stiffly beaten egg whites for their firm texture; this pie calls on cornstarch and cream, like a substantially anchored version of the English treat known as a “fool.” You can make this with blackberries or raspberries as well, and frozen berries will work nicely if you can’t make it home from the farm stand without eating most of the berries you bought fresh.
CostInexpensive
Total Timehalf-day
Make Ahead RecipeYes
Kid FriendlyYes
OccasionBuffet, Family Get-together
Recipe Coursedessert
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecreamy, fruity, sweet
Type of Dishdessert, pie
Ingredients
- One 9-inch graham cracker crust (or store-bought)
- 1/3 cup cornstarch
- 6 cups hulled, coarsely chopped strawberries, fresh or frozen (about 1½ pounds)
- 1 cup sugar
- 1/8 teaspoon salt
- 2 teaspoons butter
- ½ teaspoon vanilla extract or almond extract
- 1¼ cups heavy cream
- 2 cups fresh strawberries, sliced (about 8 ounces; optional)
Instructions
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Line a 9-inch pie pan with crust and then pinch edge to form a lip. Bake the crust as directed in the recipe.
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In a small bowl, combine the cornstarch and 1/3 cup cold water. Stir with a spoon to combine them well, dissolving any lumps.
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In a medium saucepan, combine the chopped strawberries, sugar, and salt. Stir to combine the fruit and sugar, and then cook over medium heat until the mixture comes to a gentle boil. Cook, stirring often, until the berries create a pool of sauce, about 5 minutes.
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Stir up the cornstarch-water mixture, and add it to the pan. Cook, stirring often, until the strawberry sauce boils again, thickens up, and the berries are soft, 3 to 4 minutes more.
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Remove from the heat, stir in the butter and vanilla, and set aside to cool to room temperature.
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Beat the cream in a large bowl until it is very thick and luscious, holding its shape in round medium peaks that are not cottony-stiff. Stir in the strawberry jam mixture and gently fold the cream and jam together to make an even, rich mixture.
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Pile the filling into the graham cracker crust and refrigerate for 3 to 4 hours, until very cold and fairly firm. Serve cold, and if you have sliced strawberries, spoon a small pile of them alongside each piece of pie. Refrigerate any remaining pie for up to 1 day.
2010 Nancie McDermott
