Strawberry Icebox Pie

By Coppermouse

Ingredients

• 10 graham crackers (2 1/2 by 5 inches)
• 1 cup sugar
• 5 tablespoons unsalted butter, melted
• 1/2 cup unsweetened cranberry juice
• 2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish)
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup heavy cream

Preparation

Step 1

Preheat the oven to 350 degrees F. In a food processor, blend the graham crackers with 2 tablespoons sugar until finely ground; add the butter and pulse until the crumbs are moistened. Press the mixture into the bottom and up the side of a 9-inch pie plate. Bake until the crust is lightly browned, 12 to 14 minutes. Transfer to a wire rack and let cool completely.

Meanwhile, in a medium saucepan, combine the 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch and salt. Using a potato masher, gently mash the strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute. Remove from the heat and let cool slightly. Stir in the remaining strawberries. Pour into the cooled pie crust. Refrigerate until set, at least 4 hours (or up to 1 day).

In a large bowl, beat the cream until soft peaks form. Sprinkle 2 tablespoons sugar over the cream and continue to beat until soft peaks return (do not overbeat). Spread the whipped cream over pie, leaving a 1 1/2-inch border around the edge. Garnish with whole berries.