Real Recipes From Real Home Cooks ®

mom's icebox strawberry pie

a recipe by
Fran Murray
Fountain Hills, AZ

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!

serves 8
prep time 1 Hr 15 Min
cook time 4 Hr
method Refrigerate/Freeze

Ingredients For mom's icebox strawberry pie

  • 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

  • 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!
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