Shelly's Recipe

Strawberry Icebox Pie

Category: Pies - Cream and Custard

For the crust:
1 & 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/3 cup granulated sugar
pinch salt

For the filling:
4 ounces cream cheese, softened
1/2 cup + 1 & 1/2 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, 1 & 1/2 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.