Martha Stewart's Strawberry Icebox Pie

05/16/2013 at 12:00 PM EDT

Memorial Day Recipes: Martha Stewart's Strawberry Icebox Pie
Dimitrios Kambouris/WireImage
Talk about all-American: A strawberry and whipped cream pie created by Martha Stewart is just about as patriotic as one can get. And this icebox edition, from Stewart's book Pies & Tarts, is "simple enough for a weeknight" or "fancy enough for special events," she says.

Make sure to visit your local farmers' market for fresh berries, and save the prettiest ones for garnish!

Martha Stewart's Strawberry Icebox Pie| Memorial Day, Great Ideas, Martha Stewart

Joseph De Leo

Martha Stewart's Strawberry Icebox Pie

Makes one 9-in. pie
• ¾ cup plus 2 Tbsp. sugar
• ½ cup unsweetened cranberry juice
• 2 quarts fresh strawberries, hulled and thinly sliced, several small whole strawberries reserved for garnish
• ¼ cup cornstarch
• ¼ tsp. salt
• Prebaked graham cracker crust (store-bought is just fine)
• ½ cup heavy whipping cream

1. In a medium saucepan over medium-high heat, combine ¾ cup sugar, cranberry juice, 2 cups sliced strawberries, cornstarch and salt.
2. Gently mash strawberries and bring to a boil. Reduce to a simmer and cook, stirring frequently, until very thick, 1 to 2 minutes.
3. Remove from heat and cool slightly. Stir in remaining sliced strawberries and pour into crust. Cover with plastic; refrigerate until set, 6 to 8 hours or up to 1 day.
4. Beat cream until soft peaks form. Add remaining sugar and beat until soft peaks return, an additional 30 seconds.
5. Spread whipped cream over pie, leaving a 1½-in. border. Garnish with whole berries.

Adapted from Martha Stewart's New Pies & Tarts, Clarkson Potter, 2011.

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