Ingredients: |
Ingredients: Graham Cracker Crust:
¼ cup graham cracker crumbs (about 15 squares)
3 TBS sugar
⅓ cup butter, melted
Filling:
6 cups hulled, coarsely chopped strawberries (fresh or frozen)
1 cup sugar
⅛ tsp salt
¼ cup cornstarch
1⁄3 cup cold water
½ tsp pure vanilla extract
1¼ cup heavy cream
sliced strawberries, for garnish
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Directions: |
Directions:For the graham cracker crust, preheat oven to 350 degrees. Combine graham cracker crumbs and sugar, mixing well. Pour in the melted butter and mix until crumbs are coated evenly. Press the crumbs firmly and evenly into a 9-inch pie pan, while pushing and smoothing up the sides to create a good edge. Bake for 8-10 minutes, until crust is just golden brown. Remove from oven and allow to cool completely before filling.
For the filling, add strawberries, sugar, and salt into a heavy sauce pan or dutch oven. Bring to a gentle boil over medium heat until the berries create a thick syrup while some chunks remain intact, approximately 5 minutes.
Meanwhile add cornstarch to cold water and whisk until smooth. Pour cornstarch mixture into the strawberry syrup and continue to cook until the sauce comes to a gentle boil again, about 3-4 minutes. Remove from heat and stir in vanilla. Set aside and allow to cool to room temperature.
In a medium bowl, beat the cream until it is very thick and holds medium peaks. Gently fold the whipped cream into the cooled strawberry mixture until combined and no cream remains visible. Pile the filling into the crust; refrigerate until the pie is set and very cold (3-4 hours). Serve slices cold, garnished with sliced fresh berries. |
This recipe for Strawberry Icebox Pie is from