you could put most anything in a homemade graham cracker crust and i'm positive it'd be tasty. isn't that the main reason for eating pie? the crust? well, whipped cream too. the filling is mostly a vessel to get the crust and whipped cream into your mouth at the same time. and bonus points for this recipe NOT containing gelatin. gross.
ed is the whipped cream maker in the house and he's pretty talented, i tell ya. you should also know that i save this job for him because getting the stand mixer out of the cabinet takes superhuman strength that i have yet to acquire. though he also has a habit of getting distracted and turning the cream into actual butter.
strawberry icebox pie
10 graham crackers (roughly 2 1/2 by 5 inch crackers)
1 cup sugar
5 tbsp unsalted butter, melted
1/2 cup unsweetened cranberry juice
2 quarts fresh strawberries, thinly sliced
1/4 cup cornstarch
1/4 tsp salt
small container of heavy whipping cream
powdered sugar to taste (start with 2 tbsp and go from there)
1 tsp good vanilla extract
1. preheat oven to 350F. in a food processor, blend graham crackers with 2 tbsp sugar until finely ground. add melted butter and pulse until thickened. press mixture into a 9 inch pie plate and bake for 12-14 minutes, until crust is lightly browned. let cool completely.
2. in a saucepan, stir 3/4 cup sugar, cranberry juice, 2 cups strawberries, corn starch, and salt. gently mash the strawberries and bring the mixture to a boil. reduce to simmer and cook until very thick (about 1 minute). stir frequently. remove from heat and stir in remaining strawberries.
3. pour into cooled pie crust and refrigerate until set-- at least 4 hours. i made mine a day ahead.
4. for the whipped cream, beat cream in a large bowl until soft peaks form. add powdered sugar and vanilla and mix to incorporate. do no over-beat! serve in heaping dollops over each slice.
recipe slightly adapted from martha stewart.