Best 8 Strawberry Icebox Pie Recipes

STRAWN'S EAT SHOP'S STRAWBERRY ICEBOX PIE

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

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.

STRAWBERRY ICEBOX PIE WITH ALMOND CRUST

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

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

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

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

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.