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!


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Rating:

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

Directions Step-By-Step

1
Cook 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.)
2
Combine 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.
3
Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)
4
With 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.
5
Serve pie with whipped cream topping. Yummy!

About this Recipe

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