How To Make Strawberry Icebox Pie
Satisfy your sweet tooth craving with this tart and creamy strawberry icebox pie, made with a graham crust, mashed strawberry filling, and whipped topping.
Serves:
Ingredients
- 10graham crackers
- 1cupsugar
- 5tbspunsalted butter
- ½cupcranberry juice,unsweetened
- 4cupsstrawberries
- ¼cupcornstarch
- ¼tspsalt
- ½cupheavy cream
Instructions
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Preheat oven to 350 degrees F.
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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.
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Bake for 12 to 14 minutes until crust is lightly browned. Transfer to a wire rack and let cool completely.
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Meanwhile, in a medium saucepan, combine ¾ cup of sugar, cranberry juice, 2 cups of strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries.
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Bring to a boil; reduce to a simmer and cook, stirring frequently, for about 1 minute until very thick. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust. Refrigerate for at least 4 hours or up to 1 day until set.
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In a large bowl, beat cream until soft peaks form. Sprinkle remaining sugar over cream and continue to beat until soft peaks return. Spread whipped cream over pie, leaving a 1½-inch border around the edge. Garnish with whole berries.
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Serve and enjoy.
Nutrition
- Calories: 335.05kcal
- Fat: 14.80g
- Saturated Fat: 8.28g
- Trans Fat: 0.30g
- Monounsaturated Fat: 3.93g
- Polyunsaturated Fat: 1.55g
- Carbohydrates: 50.63g
- Fiber: 2.15g
- Sugar: 35.31g
- Protein: 2.07g
- Cholesterol: 39.46mg
- Sodium: 161.31mg
- Calcium: 38.28mg
- Potassium: 162.16mg
- Iron: 1.03mg
- Vitamin A: 122.60µg
- Vitamin C: 51.47mg
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