Strawberry Icebox Pie Recipe

Preheat oven to 350 degrees F.

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 for 12 to 14 minutes until crust is lightly browned. Transfer to a wire rack and let cool completely.

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.

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.

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.

Serve and enjoy.