Icebox Strawberry Pie
2 lbs. frozen strawberries
2 Tbsp. lemon juice
2 Tbsp. water
1 Tbsp. unflavored gelatin
1 c. sugar
Pinch salt
1 lb. fresh strawberries, hulled and sliced thin
1 (9”) baked and cooled pie shell
TOPPING:
4 oz. cream cheese, softened
3 Tbsp. sugar
1/2 tsp. vanilla extract
1 c. heavy cream
Cook frozen berries in large saucepan over medium-low heat until berries begin to release juices, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups). Combine lemon juice, water and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes. Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Can be refrigerated for 24 hours.) With electric mixer on medium speed beat cream cheese, sugar and vanilla until smooth, about 30 seconds. With mixer running add cream and whip until stiff peaks form, about 2 minutes. Serve pie with topping. Serves 8.
