Mom's Icebox Strawberry Pie
By
Fran Murray
@franmurray
1
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 votes0
Comments:
Serves:
8
Prep:
1 Hr 15 Min
Cook:
4 Hr
Method:
Refrigerate/Freeze
Ingredients
-
FILLING
-
2 lbfrozen strawberries
-
2 Tbsplemon juice
-
2 Tbspwater
-
1 Tbspunflavored gelatin
-
1 csugar
-
·pinch salt
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1 lbfresh strawberries, hulled and sliced thin
-
19-inch pie shell, baked and cooled
-
TOPPING
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4 ozcream cheese, softened
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3 Tbspsugar
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1/2 tspvanilla
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1 cheavy cream
How to Make Mom's Icebox Strawberry Pie
- 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.)
- 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.
- 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.)
- 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.
- Serve pie with whipped cream topping. Yummy!
