Icebox Strawberry Pie

By KimberlyB

Ingredients

• 2 pounds frozen strawberries
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 tablespoon unflavored gelatin
• 1 cup sugar
• Pinch salt
• 1 pound fresh strawberries, hulled and sliced thin
• 1 (9-inch) pie shell, baked and cooled (see note)
• Topping
• 4 ounces cream cheese, softened
• 3 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream

Details

Servings 8
Preparation time 20mins
Cooking time 200mins

Preparation

Step 1

1. COOK FROZEN BERRIES 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).

2. ADD GELATIN 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.

3. ADD FRESH BERRIES 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.)

4. MAKE TOPPING 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

In step 1, be sure to accurately measure the reduced strawberry mixture: You’ll need exactly 2 cups. Scrape the strawberry mixture into a large liquid measuring cup. If it measures more than 2 cups, return it to the pan to cook down. It may seem fussy to stop to measure, but the pie will not set or slice properly if you have more than 2 cups of the strawberry mixture