Icebox Strawberry Pie: A Cool, Fruity Delight

Strawberries are universally loved for their sweet, tangy flavor and bright red allure. This Icebox Strawberry Pie elevates these beloved berries into a cool dessert that’s both refreshing and rich in taste. With a jam-like strawberry filling and a creamy topping, it promises a burst of flavor in every bite. Perfect for warm days or when you want a touch of summer on your plate, let’s learn how to create this delightful pie!

Ingredients:

• For the Filling:
  • 2 pounds of strawberries (preferably frozen)
  • 2 tablespoons of lemon juice
  • 2 tablespoons of water
  • 1 tablespoon of unflavored gelatin
  • 1 cup (7 ounces) of sugar
  • A pinch of salt
  • 1 pound of fresh strawberries, hulled and thinly sliced
  • 1 baked and cooled pie shell (refer to note)
• For the Topping:
  • 4 ounces of cream cheese, softened
  • 3 tablespoons of sugar
  • ½ teaspoon of vanilla extract
  • 1 cup of heavy cream

Directions:

1. Prepare the Strawberry Filling: In a large saucepan, cook the frozen berries over medium-low heat until they begin to release their juice, roughly 3 minutes. Increase the heat to medium-high, stirring regularly until the mixture thickens to a jam-like consistency, about 25 minutes. Ensure the mixture measures 2 cups to maintain the right consistency.
2. In a small bowl, combine lemon juice, water, and gelatin. Allow it to sit for about 5 minutes, or until the gelatin has softened. Mix this gelatin mixture with sugar and salt into the cooked berry mixture. Let it simmer for around 2 minutes. Once done, transfer to a bowl and cool to room temperature for about 30 minutes.
3. Gently fold the freshly sliced strawberries into the cooled filling. Spread this mixture evenly in your pie shell and refrigerate for about 4 hours. You can refrigerate the filled pie for up to 24 hours.
4. Prepare the Creamy Topping: Using an electric mixer on medium speed, whisk the cream cheese, sugar, and vanilla extract until smooth, which should take around 30 seconds. While mixing, gradually add the heavy cream and whip until you achieve stiff peaks, approximately 2 minutes.

Serve: Once the pie has set, spread or dollop the whipped cream topping on it. Slice and serve!

Notes/Conclusion:

• Before starting, ensure that the cooked strawberry mixture measures precisely 2 cups to maintain the right consistency.
• If your strawberries aren’t fully ripe, consider adding extra sugar for sweetness.
• This Icebox Strawberry Pie is a testament to the magic of strawberries. Its cool, fruity filling paired with a rich creamy topping offers a perfect balance of flavors. It’s a treat that appeals across borders and is sure to be a hit at any gathering. If you enjoyed making and tasting this pie, don’t forget to share the recipe with friends and family. Happy baking!