OLD-FASHIONED STRAWBERRY ICEBOX PIE
Break out the cream cheese and fresh strawberries for this amazing Strawberry Icebox Pie.
Yes, the creamy decadent filling is delicious, and the sweet, crunchy graham cracker crust is divine. But what really makes this icebox pie stand out is the mound of fresh strawberries on top. A lovely, delicious pie for any time of year, but especially spring or summer, when fresh strawberries are in season.
OLD-FASHIONED STRAWBERRY ICEBOX PIE
Course: DessertCuisine: AmericanDifficulty: MediumRemember to give this pie time to chill — at least 8 hours and overnight, if possible.
Ingredients
- Graham cracker crust
Store-bought graham cracker crust or homemade (try this recipe for A Divine Graham Cracker Crust)
- Pie filling
1 cup heavy cream
8 ounces cream cheese, softened
1/2 cup powdered sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
- Topping
24 ounces fresh strawberries, hulled and halved
2 tablespoons water
1 1/2 tablespoons cornstarch
1/3 cup granulated sugar
1 teaspoon lemon juice
1 teaspoon lemon zest
Directions
- To make topping:
- Lightly mash some of the strawberries, keeping some in larger pieces.
- In a small bowl, stir cornstarch and water together.
- Put cornstarch mixture, strawberries and sugar together in saucepan on medium heat. Bring to a boil and then boil for 1 minute, until the mixture is like a jam. Remove from heat and stir in lemon juice and zest.
- Cool completely before putting it on the pie.
- To make filling:
- Beat the heavy cream until stiff peaks form, about 4 minutes. Set aside.
- In another bowl, beat cream cheese until smooth. Add powdered sugar, vanilla and lemon juice and beat until smooth.
- Fold in the whipped cream and combine.
- To assemble pie
- Spoon filling into crust and smooth top.
- Top with strawberry mixture.
- Refrigerate for at least 8 hours.
For more icebox pie recipes, try this amazing Lemon Icebox Pie.
