Monday, March 10, 2014

Strawberry Icebox Pie

Hello friends...I'm still here! But *wow* what a month! Between Sam being sick and trying to work out caring for two children, it's been a little nuts. Sam has actually been home from work on short term disability until his body can fully recover from this last bout of pseudomonas. As wonderful as it is to have him share this special time with us at home, I'm anxious for him to recover and for things to get back to "normal". Like most men, he doesn't do very well sitting around too much.  And it would be nice to do my morning workout without the inappropriate commentary ;)

I wanted to post this recipe for Strawberry Icebox pie before strawberry season passes us by entirely. I found it in Southern Living last year, and it's become a family favorite. It tastes like a deliciously creamy, fresh strawberry milkshake in a salty-sweet crust.

Strawberry Icebox Pie

*Note- You will be most successful with slicing this pie if you serve it semi-frozen. It can be made well in advance and kept in the freezer. Set it out at least 30 minutes before serving. Store any leftovers in the freezer. Also, the crust layer is quite thick, which is fine with me, but if you don't want it to be such a dominant factor either use a deep dish pie pan or don't use all of the crust mixture.


2 cups finely crushed pretzel sticks 
3/4 cup butter, melted 
1/4 cup firmly packed light brown sugar 
2 cups sliced fresh Florida strawberries 
1 (14-oz.) can sweetened condensed milk 
1/2 (8-oz.) package cream cheese, softened
4 tablespoons plus 1 tsp. strawberry gelatin (1/2 of a 3-oz. package) 
2 cups whipping cream, divided 
1/3 cup sugar


1. Preheat oven to 350°. Stir together first 3 ingredients and firmly press into a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven and cool completely.

2. Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.

3. Beat condensed milk and next 2 ingredients at medium speed with an electric mixer with a whisk attachment until smooth. Add strawberries and beat at low speed just until blended. Transfer to a large bowl.

4. Beat 3/4 cup whipping cream at high speed until soft peaks form and gently fold whipped cream into strawberry mixture. Spoon into prepared, cooled crust. Cover and freeze 8 to 12 hours or until firm.

5. Beat remaining 1 1/4 cups whipping cream at high speed until foamy. Gradually add sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.