Icebox Strawberry Pie
(for filling)
2 lbs. frozen strawberries
2 T lemon juice
2 T water
1 T unflavored gelatin
1 cup sugar
pinch salt
1 lb. fresh strawberries, hulled and slice thin
9" pie shell, baked and cooled
(for topping)
4 oz. cream cheese, softened
3 T sugar
1/2 t vanilla extract
1 cup heavy cream
>how to make<
(for filling)
*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; any more and the filling will be loose).
*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.)
(for topping)
*With electric mixer on medium speed, beat cream chees, 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 tipping.
-serves 8-
Note: I found this recipe in "Cook's Country".
Labels: icebox pie recipe, pie recipe, strawberry pie recipe