Icebox Strawberry Pie
Description
This is a pie lover's dream pie. It's a great way to enjoy fresh strawberries. It's baked in a flaky crust, has lots of wonderful, fresh strawberries, and then topped with tasty whipped cream cheese. Serve this beautiful pie to your loved ones and they wi
Ingredients
Pie Filling:
9 inch Perfect Pie Crust, baked and cooled
2 lb. frozen strawberries
2 T. lemon juice
2 T. water
2 envelopes unflavored gelatin (two 1 oz. packages)
1 c. granulated sugar
pinch of salt
1 lb. fresh strawberries, hulled and thinly sliced
12 fresh strawberries hulled, for topping, if desired
Cream Cheese Topping:
2 oz. cream cheese, softened
1 T. sugar
1/2 t. vanilla extract
1/2 c. heavy cream
Directions
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Pie Filling:
Add frozen strawberries to a deep, large saucepan; cook over medium-low heat until some of the berries start to melt and release juice, about 3 minutes. Increase heat to medium-high; cook strawberries, stirring frequently, until thick, about 25 minutes. Be sure to measure the cooked filling, there should be only 2 cups! If there is more, return the filling to the saucepan; cook until it's reduced to exactly 2 cups.
While filling is cooking down, combine gelatin, lemon juice and water in a small bowl; set aside until gelatin is softened and mixture is thick, about 5 minutes.
Add softened gelatin mixture to the hot, reduced strawberry mixture along with sugar and salt. Return berry mixture to a simmer; cook for 2 minutes; remove from heat; transfer hot filling to a clean, heat-proof bowl to cool, about 45 minutes.
(Optional) If topping with whole strawberries, place the 12 clean, dry strawberries in a small bowl. Spoon 1/4 c. cooked, cooled strawberry mixture over the berries; toss gently to coat. Remove the whole berries to a plate, flat side-down, like they will be on top of the pie. Refrigerate until ready to serve. Return any extra filling back into the remaining mixture.
Fold the fresh, sliced strawberries into the filling; spread evenly in the prepared pie crust. Refrigerate overnight or up to 24 hours. Add the whole strawberries in a circle in the middle, just before serving.
Topping:
Combine cream cheese, sugar and vanilla in a small bowl; beat with an electric mixer for about 30 seconds. With mixer running, add cream; beat until stiff peaks form, about 2 minutes. Pipe around the outside edge of the pie, if desired. Or, double the topping recipe and dollop on top of each slice of pie when serving.
8 servings.
You can use a baked frozen pre-made pie crust if you prefer.