Strawberry season is not fully celebrated until after you’ve made one of these.
Remember to use the ripest berries and let the pie sit for 24 hours before serving.
Strawberry Icebox Pie
- 1 pie crust
- 2 lbs strawberries cut into small dice
- 1 lb strawberries sliced thin
- 1 cup sugar
- 2 tbsp unflavored gelatin
- 2 tbsp lemon juice
- 2 tbsp water
Bake pie crust at 350 degrees until beginning to brown. In a saucepan combine diced strawberries and sugar. Bring to a boil and cook down to exactly two cups over medium high heat. This will take about 30 minutes. Remove from heat. Combine lemon juice and water, mix with gelatin until smooth and combine with melted strawberries. Put back on the heat and cook for two minutes, then turn in sliced berries and pour into pie shell. Place in refrigerator and chill for 24 hours. Serve topped with whipped cream.