Strawberry Icebox Pie

1. 1

   In a medium saucepan over medium-high heat, combine 3/4 cup sugar, the cranberry juice, 2 cups strawberries, the cornstarch, and salt.

2. 2

   Using a potato masher, gently mash strawberries.

3. 3

   Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute.

4. 4

   Remove from heat and let cool slightly.

5. 5

   Stir in remaining sliced strawberries.

6. 6

   Pour into baked, cooled crust.

7. 7

   Refrigerate until set, 4 hours or, covered with plastic, up to 1 day.

8. 8

   In a large chilled bowl, beat cream until soft peaks form.

9. 9

   Sprinkle remaining 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat).

10. 10

    Spread whipped cream over pie, leaving a 1 1/2-inch border around edge.

11. 11

    Garnish with reserved whole berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.