A proper farewell to strawberry season
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.
Rufus' Food and Spirits Guide 
Reblogged this on The ObamaCrat™.
Your strawberry pie is beautiful. I think the hardest part is the waiting 24 hours to eat.
What a cool pie; how in earth do you let it sit for 24 hours when it looks that good?
If only we had locally grown sweet strawberries available I’d like to give this a try. It reminds me of the strawberry shortcake my mom used to make on a spongecake type base with the raised edges. She would lay sliced strawberries over the cake and then pour a cooled strawberry jello over them and refrigerate it until set. Slice a big wedge and spoon on a tablespoon of whipping cream on top. Yummy.
Wow look how inviting that is. Nice and simple dessert!
Sadly our strawberries weren’t so great this year…too much rain. But judging from this pie and your punch, it looks like you had a banner year for them. Lovely.