Hi everyone! This is Amy coming at you with this week's pie. We made Strawberry Icebox Pie from this recipe from Martha Stewart and it was DELICIOUS!
A note on pie crust. Martha's recipe calls for 10 graham crackers (2 1/2 by 5 inches)...an doesn't give a measurement. This is awesome if you are grinding up your own but we used boxed graham cracker crumbs and used 1 1/2 cups. This graham cracker crust recipe was a keeper for sure...the pre-bake gave it a nice texture and crunch. As for it holding together to form the crust you are looking for a texture of wet sand (per kimmy) or snowball snow (per me). The mixture should stick together when you press it together between your fingers....if it is too dry add a little more melted butter until it does stick together.
The method of this pie was to cook 1/2 of the strawberries with sugar, cranberry juice, cornstarch and a pinch of salt and mash them as they cook with a potato masher. We added about a tablespoon of lemon juice at the end just to add some brightness so taste your mixture and see if you think it needs that. Then you stir in sliced strawberries, let cool.
After cooling we filled our pie shell and chilled in the fridge overnight. The next day, pie met whipped cream, lots of whipped cream, and it was time to taste.
Verdict. It was AMAZING. It was almost a pie version of strawberries and cream and with the red and white it would be a pretty dessert for Canada Day! It was great after a day in the fridge (per Eldon) and while it might not look all that pretty sliced...it totally made up for it with taste.