Mom's Icebox Strawberry Pie

Fran Murray

By
@franmurray

This pie is labor intensive, but well worth the effort, if you love strawberry pie! I make it for my daughter, Stephanie. This doesn't last long around our house!

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
1 Hr 15 Min
Cook:
4 Hr
Method:
Refrigerate/Freeze

Ingredients

FILLING

2 lb
frozen strawberries
2 Tbsp
lemon juice
2 Tbsp
water
1 Tbsp
unflavored gelatin
1 c
sugar
pinch salt
1 lb
fresh strawberries, hulled and sliced thin
1
9-inch pie shell, baked and cooled

TOPPING

4 oz
cream cheese, softened
3 Tbsp
sugar
1/2 tsp
vanilla
1 c
heavy cream

Step-By-Step

1Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups – accurately measure this. If it measures more than 2 cups, continue to cook until it does – the pie will not set properly if you have more than 2 cups of the strawberry mixture.)
2Combine lemon juice, water and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.
3Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)
4With electric mixer on medium speed, beat cream cheese, sugar and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes.
5Serve pie with whipped cream topping. Yummy!

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American