Zutaten für Icebox Strawberry Pie
- Frozen Strawberries
- 1/4 cup lemon juice
- 1/4 cup cold water
- Unflavored Gelatin
- 1 cup granulated sugar + 1/2 cup powdered sugar
- 1/4 teaspoon salt
- Fresh Strawberries
- Pie Crusts
- 8 ounces cream cheese, softened
- Vanilla Extract
- Heavy Cream
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Zubereitung von Icebox Strawberry Pie
- Combine 4 cups frozen strawberries in a large saucepan over medium-low heat. Cook until berries begin to release their juices, about 3 minutes.
- Increase heat to medium-high and cook, stirring frequently, until the mixture thickens to a jam-like consistency (about 25 minutes). Ensure you have exactly 2 cups of reduced berry mixture. Discard any excess.
- In a small bowl, combine 1/4 cup lemon juice, 1/4 cup cold water, and 1 packet (1 tablespoon) of unflavored gelatin. Let stand until softened and thickened, about 5 minutes.
- Stir the gelatin mixture, 1 cup granulated sugar, and 1/4 teaspoon salt into the cooked berry mixture. Return to a simmer for about 2 minutes, stirring constantly.
- Transfer the mixture to a bowl and let cool completely to room temperature (about 30 minutes).
- Gently fold in 2 cups fresh sliced strawberries.
- Pour the filling into your prepared 9-inch pie crust and refrigerate for at least 4 hours, or preferably overnight, until set.
- For the topping: In a medium bowl, beat 8 ounces cream cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract with an electric mixer on medium speed until smooth (about 30 seconds).
- With the mixer running, gradually add 1 cup heavy cream and whip until stiff peaks form (about 2 minutes).
- Top the chilled pie with the whipped cream topping and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
153g
Fat
57g
Carbs
18g
