Mom's Icebox Strawberry Pie

1
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

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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

How to Make Mom's Icebox Strawberry Pie

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!

Printable Recipe Card

About Mom's Icebox Strawberry Pie

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




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