Icebox Strawberry Pie

Recipe by Boo Chef in West Te

Adapted froms Cooks Country magazine. Be sure that the reduced berries measure 2 cups exactly; if the mixture measures any more, the filling will be loose.

Top Review by AJ_Seattle

I was so excited to try this pie but it was a lot of work and it did not set up (even though I spent a very long time cooking the berries down to 2 cups exactly.) The whipped topping/frosting also did not set up, even though it was initially "stiff peaks." Taste-wise, I would rate this as a 5 (especially the frosting) but the texture would be a 2 so I'm giving it 3 stars. Maybe it was because I used fresh berries? I'm not sure I would try this again since I think CC's recipe for "Fresh Strawberry Pie" is much easier and also delicious.

Ingredients Nutrition


  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 jam-like, 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.

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