If you're looking for a delightful and refreshing summer treat, an icebox strawberry pie is the perfect choice. This classic dessert is made with fresh strawberries, a creamy filling, and a graham cracker crust, and it's easy to make ahead of time, making it ideal for picnics, potlucks, and other gatherings. Whether you prefer a traditional recipe or a more modern twist, there's an icebox strawberry pie recipe out there to suit your taste.
Let's cook with our recipes!
STRAWN'S EAT SHOP'S STRAWBERRY ICEBOX PIE
Since opening in 1944, Strawn's has received tons of attention for its signature icebox pie, and you probably won't get out of the place without trying one. Reminders are everywhere: Cream-topped, fruit-filled pies are painted on the walls and plastered on the front of the menu, and the staff shirts say #PIE. The recipe itself isn't complicated. In the 1920s and '30s, icebox pies were a practical choice for home cooks, who could prebake the shell and then keep the whipped filling cool in an icebox until it was time for dessert. Lemon versions are common in the South, but Strawn's made a name for itself with this fresh strawberry one.
Provided by Food Network
Categories dessert
Time 5h20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour and salt in a food processor until combined. Add the shortening and pulse until the mixture looks like coarse cornmeal. Add the ice water, then continue to pulse until the mixture becomes a shaggy dough. Form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 30 minutes.
- Roll out the dough on a lightly floured surface into an 11-inch round (about 1/8 inch thick), then fit into a 9-inch pie dish. Trim away any excess dough, crimp the edges and prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 350 degrees F. Line the bottom of the pie with foil or parchment paper and fill with pie weights or dried beans. Bake until the bottom is just starting to set and the edges are just starting to brown, 25 to 30 minutes. Remove the foil and weights and continue to bake until the crust is golden brown and cooked through, about 10 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the glaze: Whisk the eggs with the granulated sugar in a medium bowl until smooth. In a separate bowl, whisk the cornstarch with 2 tablespoons milk until smooth, then whisk into the egg mixture. Warm the remaining 1/2 cup plus 2 tablespoons milk and the melted butter in a medium saucepan over medium-high heat until steaming, 2 minutes. Slowly whisk the warm milk mixture into the egg mixture, whisking constantly, then return the entire mixture to the saucepan. Reduce the heat to medium and cook, whisking constantly, until thickened, about 4 minutes. Whisk in the red food coloring.
- Spoon the glaze into the pie crust and spread over the bottom and up the sides. Cover with plastic wrap and refrigerate until set, 2 hours.
- Spread the berries in the glazed crust. Dust with confectioners' sugar.
- Make the topping: Beat the heavy cream, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until stiff peaks form. Spread over the pie and top with the strawberry half.
STRAWBERRY ICEBOX PIE
Because only some of the berries are cooked and just a small amount of thickener is used, this pie has a fresh, true strawberry flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a food processor, blend graham crackers with 2 tablespoons sugar until finely ground; add butter and pulse until crumbs are moistened. Press mixture into the bottom and up the side of a 9-inch pie plate. Bake until crust is lightly browned, 12 to 14 minutes. Transfer to a wire rack and let cool completely.
- Meanwhile, in a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust. Refrigerate until set, at least 4 hours (or up to 1 day).
- In a large bowl, beat cream until soft peaks form. Sprinkle 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1 1/2-inch border around edge. Garnish with whole berries.
Nutrition Facts : Calories 376 g, Fat 15 g, Fiber 4 g, Protein 3 g
STRAWBERRY ICEBOX PIE WITH ALMOND CRUST
Categories Milk/Cream Dessert Strawberry Almond Summer Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- For crust:
- Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish.
- Bake crust until set, about 12 minutes. Cool completely on rack.
- For filling:
- Place 2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch, and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours.
- Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve.
ICEBOX STRAWBERRY PIE
Adapted froms Cooks Country magazine. Be sure that the reduced berries measure 2 cups exactly; if the mixture measures any more, the filling will be loose.
Provided by Boo Chef in West Te
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- 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 jam-like, about 25 minutes (mixture should measure 2 cups).
- 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.
- 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.)
- 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.
STRAWBERRY-BANANA ICEBOX PIE
Make and share this Strawberry-Banana Icebox Pie recipe from Food.com.
Provided by Sheryl L.
Categories Frozen Desserts
Time 10m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 9
Steps:
- 1.In a medium bowl, combine Jello powder with 2/3 cup boiling water. Stir until powder is completely dissolved. Place 1/2 cup ice into.
- a measuring cup and top to 1 cup with cold water. Add to the Jello mixture and stir until ice is almost melted. Discard ice.
- 2 With a spoon,mix Jello mixture, Banana extract, mashed banana and 2/3 tub of Cool Whip .Use a whip after mixed,to make a.
- smooth mixture. Pour the mixture into the pie crust and refrigerate 4 hours or overnight. Top with 1/2 remaining tub cool whip and.
- halved strawberries . If using Banana slices for garnish,dip each slice in lemon juice,first,to avoid discoloration.
STRAWBERRY ICEBOX PIE
This no-bake strawberry pie is so simple to make! The filling is creamy and fluffy with a tart and sweet flavor. There are bits of strawberry in every bite! The graham cracker crust is the perfect vessel for the filling. When ready to serve, watch everyone's eyes light up at their first bite. A delicious summertime dessert.
Provided by Lisa Johnson
Categories Pies
Time 15m
Number Of Ingredients 5
Steps:
- 1. Mix cream cheese until smooth.
- 2. Add in a package of Jell-O.
- 3. Mix in sliced strawberries.
- 4. Fold in Cool Whip until completely incorporated.
- 5. Pour into pie crust. Keep refrigerated until ready to serve.
STRAWBERRY ICEBOX PIE WITH ALMOND CRUST
Make and share this Strawberry Icebox Pie With Almond Crust recipe from Food.com.
Provided by Bev I Am
Categories Pie
Time 2h45m
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- For Crust: Position rack in center of oven; preheat to 350.
- Butter 9" diameter glass pie dish.
- Coarsely chop almonds in processor.
- Add graham cracker crumbs, sugar and butter; process until evenly moistened.
- Press crumb mixture onto bottom and up sides of prepared pie dish.
- Bake crust until set, about 12 minutes.
- Cool completely on rack.
- For Filling: Place 2 cups strawberries in medium saucepan.
- Mash strawberries with potato masher until chunky.
- Add sugar, cornstarch and lemon juice.
- Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes.
- Transfer mixture to bowl.
- Cool to room temperature.
- Stir in remaining 3 cups of strawberries and grated orange peel.
- Mound filling in crust.
- Chill pie until cold and set, at least 2 hours and up to 6 hours.
- Makes 1-9" pie- serves 6.
- Using elelctric mixer, beat cream in large bowl until peaks form.
- Spread whipped cream decoratively over filling.
- Cut pie into wedges and serve.
ICEBOX STRAWBERRY PIE
Steps:
- 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.
Tips:
- To make the perfect flaky pie crust, use a combination of butter and shortening. The butter will add flavor, while the shortening will help create a tender, flaky crust. - Be sure to chill the pie dough before rolling it out. This will help prevent the dough from shrinking and becoming tough. - When filling the pie, don't overfill it. Leave about 1 inch of space around the edges so the filling has room to expand. - To prevent the filling from bubbling over, brush the edges of the pie crust with egg white before baking. - Bake the pie until the crust is golden brown and the filling is bubbling. Let the pie cool for at least 1 hour before serving.Conclusion:
Icebox strawberry pie is a delicious and easy-to-make summer dessert. With its flaky crust, sweet strawberry filling, and refreshing whipped cream topping, it's sure to be a hit at your next gathering. So next time you're looking for a quick and easy dessert, give this icebox strawberry pie a try. You won't be disappointed!
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