Strawberry Icebox Pie

  • 10 graham wafers (2 1/2 by 5 inches)
  •     1 cup sugar
  •     5 tablespoons unsalted spread, softened
  •     1/2 cup unsweetened cranberry juice
  •     2 quarts strawberries, hulled and daintily cut (a couple of entire berries held for decorate)
  •     1/4 cup cornstarch
  •     1/4 teaspoon salt
  •     1/2 cup weighty cream

    Stage 1

        Preheat stove to 350 degrees. In a food processor, mix graham wafers with 2 tablespoons sugar until finely ground; add margarine and heartbeat until morsels are soaked. Press blend into the base and up the side of a 9-inch pie plate. Prepare until outside is delicately sautéed, 12 to 14 minutes. Move to a wire rack and let cool totally.

        Stage 2

        In the mean time, in a medium pot, join 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Utilizing a potato masher, tenderly pound strawberries. Heat to the point of boiling; decrease to a stew and cook, blending regularly, until extremely thick, around 1 moment. Eliminate from intensity and let cool somewhat. Mix in leftover strawberries. Fill cooled pie outside. Refrigerate until set, something like 4 hours (or as long as 1 day).
        Stage 3

        In a huge bowl, beat cream until delicate pinnacles structure. Sprinkle 2 tablespoons sugar over cream and keep on beating until delicate pinnacles return (don't overbeat). Spread whipped cream over pie, leaving a 1 1/2-inch line around edge. Embellish with entire berries.

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