How I make Strawberry Ice Box Pie Recipe

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream is lower in sugar and adds a tropical flavor.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: whipped topping

Coconut whipped cream is dairy-free, while whipped topping is often less expensive.

In a stock pot, add chopped frozen strawberries and sugar.

Add fresh squeezed lemon juice and water to the pot.

Set the heat to medium high and bring the mixture to a boil.

Once boiling, reduce the heat and let it cook down for about 20 minutes.

Check the mixture after 20 minutes; it should have reduced from 8 cups to 4 cups.

Continue cooking for another 10 minutes until it reduces to 2 cups.

Once reduced to 2 cups, the mixture should be thick like jam.

Dissolve gelatin in a little bit of lemon juice and water, then stir it into the hot strawberry mixture.

Add salt and mix thoroughly, then let it bubble for about 2 minutes before removing from heat.

Transfer the mixture to a bowl and let it cool to room temperature.

Prepare a pre-baked pie crust and add the cooled strawberry mixture to it.

Add 2 cups of fresh strawberries, cut to desired size, and mix everything together.

Pour the mixture into the pre-baked pie crust and even it out.

Cover the pie with saran wrap and refrigerate for at least 4 hours, preferably overnight.

The next day, prepare the whipped cream by mixing softened cream cheese, salt, and vanilla for about a minute.

Incorporate heavy whipping cream and whip until it starts to form peaks.

Add powdered sugar and continue whipping until firm peaks form.

Transfer the whipped cream to a piping bag and decorate the pie as desired.

Cut into the pie to serve and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens