Strawberry Icebox Pie

I am amazed at how much I have accomplished over the past few days. Of course, I have been completely on my own, and therefore left to my own devices. I have cooked, cleaned, organized, planned, plotted, scheduled – and most importantly, caught up on much needed sleep.

Much. Needed. Sleep. 

I feel refreshed, energized, and ready to take on the world ~ or maybe just my section of the world.

Anyway, let’s talk about this pie. I really loved making (and subsequently consuming) it, even though it doesn’t contain one ounce of my favorite food, chocolate. That statement might come as a shock to those that  know me. 

Seriously though, one of the facets that I truly enjoyed about this recipe was making the strawberry filling. It totally inspired me to make homemade jam, which I did. This morning, in fact.


It’s sitting on the kitchen counter cooling this very moment. It’s going to be epic on the homemade ricotta cheese I  made yesterday. Memories of my time in Rome…….

Strawberry Icebox Pie – adapted from Bake or Break

For the crust:
    • 1 & 1/2 cups graham cracker crumbs
    • 1/2 cup unsalted butter, melted
For the filling:
    • 8 oz cream cheese, softened
    • 1/2 cup + 3 tablespoons granulated sugar, divided
    • 2 tablespoons heavy whipping cream
    • 1 pound strawberries, hulled
    • 1 & 1/2 tablespoons cornstarch
For the whipped cream:
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners’ sugar
  • 1 teaspoon vanilla extract

    To make the crust:

    Preheat oven to 350°.

    Mix all crust ingredients until well-combined. Press firmly onto the bottom and up the sides of a 9-inch pie pan. Bake 10 minutes. Set pan on wire rack to cool.

    To make the filling:

    Using an electric mixer on medium speed, beat cream cheese, 3 tablespoons sugar, and 2 tablespoons cream until thoroughly mixed. Mixture should be thick but spreadable. If necessary, add more cream, a teaspoonful at a time, until spreadable.

    Spread cream cheese mixture onto bottom of cooled crust. Cover and refrigerate.

    Chop about half of the strawberries into 1/2-inch pieces. Set aside.

    Place remaining strawberries in a medium saucepan. Use a fork or potato masher to crush berries. Add 1/2 cup sugar and cornstarch. Cook over medium-low heat until mixture comes to a boil.

    Remove from heat and stir in remaining chopped strawberries. Cool completely.

    Spread cooled strawberry mixture over cream cheese layer in pie pan. Refrigerate.

    To make the whipped cream:

    To make the whipped cream, place cream, confectioners’ sugar, and vanilla in a chilled mixing bowl. Whip until firm peaks form. Spread over strawberry layer in pie pan. Serve immediately or chill overnight.


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