Strawberry Icebox Pie


  • 3 1/2 cups chopped fresh Foxy Strawberries, divided
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 3 tbsp freshly squeezed lemon juice
  • 1/2 tsp salt
  • 1 1/2 cups graham wafer crumbs
  • 1/2 cup butter, melted
  • 1 1/2 cups heavy or whipping (35%) cream
  • 1/3 cup icing sugar
  • 2 tsp vanilla extract


  1. In medium saucepan set over medium heat, add 2 1/2 cups strawberries, granulated sugar, cornstarch, lemon juice and salt. Cook, stirring occasionally, for 12 to 15 minutes or until strawberries are soft and mixture is thickened.
  2. Transfer to blender and blend on high for 1 to 2 minutes or until smooth. Pour mixture through fine-mesh sieve into small bowl (discard solids).
  3. Meanwhile, preheat oven to 375°F.
  4. In another small bowl, stir together graham wafer crumbs and butter. Press mixture into greased 10 x 1-inch tart pan with removable bottom.
  5. Bake for 10 to 15 minutes or until lightly golden and crisp. Let stand for 12 to 15 minutes or until completely cooled.
  6. Meanwhile, in medium bowl, using handheld electric mixer, beat cream, icing sugar and vanilla for 8 to 10 minutes or until stiff peaks form. Fold in remaining strawberries. Spread mixture over graham wafer crust and smooth top. Pour strawberry purée mixture on top.
  7. Freeze for 5 to 6 hours or until firm (overnight is best).
  8. Let thaw for 10 to 15 minutes before serving.


For a festive Fourth of July finish, top with blueberries to create a red, white and blue swath of color.