Icebox Strawberry Pie

It's about that time. Spring has sprung and that means that there is an abundance of yummy strawberries! I've always just eaten them whole or cut them into chunks to add to pancake batter so when I came across this recipe for strawberry pie, I knew I had to try it. There was also a great recipe for a whipped cream cheese topping that I'll include too. Here is the recipe and some tips that were in the latest issue of Cook's Country.

                                               

                                                  

Filling:

2 pounds frozen strawberries

2 tablespoons lemon juice

2 tablespoons water

1 tablespoon unflavored gelatin

1 cup sugar

   pinch of salt

1 pound fresh strawberries, hulled and sliced thin

1 pie shell, baked and cooled

Topping:

4 ounces cream cheese, softened

3 tablespoons sugar

1/2 teaspoon vanilla extract

1 cup heavy cream

1. Cook frozen berries in a 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 jamlike, about 25 minutes (mixture should measure 2 cups EXACTLY this is VERY important, it may seem fussy but the pie will not set or slice properly if you have more than 2 cups of the strawberry mixture)

2. Combine lemon juice, water, and gelatin in a 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. Fold the fresh, hulled, and sliced berries into filling. Spread evenly in pie shell and refigerate until set, about 4 hours. (filled pie can be refridgerated for 24 hours)

4. With an electric mixer on medium speed, beat cream cheese, sugar and vanilla until smooth, about 30 seconds. With mixer running, and cream and whip until stiff peaks form, about 2 minutes. Slice and serve pie with whipped topping.