icebox pie

Better late then never. As promised, the recipe for the strawberry icebox pie. I changed the original recipe a bit by taking out some of the sugar. If you want the original recipe, you can find it here.

Strawberry Icebox Pie
Adapted from Food Everyday

10 graham crackers (2 1/2 by 5 inches)
1/2 cup plus 3 tablespoons sugar
5 tablespoons unsalted butter, melted
1/2 apple 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

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 1/2 cup sugar, apple 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 1 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.