Strawberry Pie - So Good!

Wow! I did not plan to have two Strawberry Treats this week. But, what can I say...? The weekend without power really threw off my schedule. And the Holiday on Wednesday completely disrupted my week. My daughter did not have any camps scheduled and I've been at my wits end with her! So... No cake pops this week. Sorry. I promise to have a Cake Pop post next Friday. Pinky Promise. 

I wanted to share the Strawberry Pie I made to take to our family 4th of July BBQ. 

My Mother-in-Law sent me this recipe and I have been holding on to it since I went strawberry picking in May. I picked 10 pounds of strawberries in two days and froze most of them. I have slowly used up the berries in smoothies, but I still have some for another pie?? 

Follow the directions from Cook's Country and you will not be disappointed!  

Start off with cooking down two pounds of  frozen strawberries to measure 2 cups of "soup".

I did measure out my berry soup to 2 cups, but maybe I was just a bit over...
This may be the reason why it did not set up very well.

 Fold in one pound of fresh strawberries and then add them to a prepared pie crust.

I learned something about pie crusts - If you don't have pie weights you can add dried beans, rice in place of the weights or pre-freeze the crust to prevent it from slipping down the side - like mine did.
Better luck next time.

Since my pie crust wasn't completely up to the top, I had some left over filling and some mini graham cracker crusts.

For the topping, I wanted it to hold shape so I used my Whipped Cream Frosting.

It was the perfect topping to the fresh strawberries and it held it's shape during the drive over.

I do wish that it set up better, but the wonderful strawberry jam flavor was so rich ad decadent! 

I savored all 30 seconds it took to inhale my slice of pie!

Strawberry Icebox Pie (Recipe from America's Test Kitchen)

by Pint Sized Baker

6046557

Ingredients (1 pie)

• 1 pre-made pie crust, baked
• 2 Lbs. Frozen Strawberries
• 2 Tbls Lemon Juice
• 2 Tbls Water
• 1 Tbls Gelatin, unflavored
• 1 C Sugar
• 1 Lbs. Fresh Strawberries, cleaned, hulled and sliced
• pinch of salt

Instructions

You pie crust should be baked and cooled according to directions.

Place frozen strawberries in a large saucepan and cook over medium heat. When the juices start to run turn the heat up and cook until they are thick like jam. This should take about 25 minutes and measure 2 cups EXACTLY!

In a separate bowl, add the lemon juice and water and sprinkle the gelatin over top. Allow it to sit for 5 minutes to soften the gelatin.

Stir in the sugar and salt and add to the cooked strawberries. Allow to cool completely for at least 30 minutes.

Fold in fresh strawberries and add to pie pan. Refrigerate for 4 - 6 hours but serve within 24.

Add whipped cream or Cool Whip and enjoy!

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