Strawberry Icebox Pie Recipe

Sarah Carey makes a Strawberry Icebox pie in this Everyday Food video, it’s so simple to make, the only thing you need to bake is the crust. 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. Enjoy!

10 graham crackers (2 ½ by 5 inches)
1 cup sugar
5 tablespoons unsalted butter, melted
½ cup unsweetened cranberry juice
2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish)
¼ cup cornstarch
¼ teaspoon salt
½ cup heavy cream

See More: Quick, One-Pot Meal Ideas To Feed the Whole Family

1. 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.

2. Meanwhile, in a medium saucepan, combine ¾ 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).

3. 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 ½-inch border around edge. Garnish with whole berries.

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