Mommy's Kitchen - Recipes From my Texas Kitchen: Quick & Easy Strawberry Ice Box Pie

Thursday, May 22, 2014

Quick & Easy Strawberry Ice Box Pie

Today I have a wonderful spring and summer recipe to share with you. Are you a fan of Ice Box Pies? I love them! Not only do they taste good, but they're also quite simple to make.  Ice box pies require no cooking or baking making them the perfect summer treat! This comes in handy when it's just too hot to turn the oven on, but you still want a delicious dessert.

My favorite Ice Box Pie flavors are lemon and Oreo, but strawberry is also wonderful. The other day I was in a pie making mood, so I whipped up this Quick & Easy Strawberry Ice Box Pie in no time. The temperature in Texas is just starting to warm up, so this was a nice refreshing after dinner treat.      

By far my favorite recipes are vintage recipes, and ice box pies fall right into that category and never go out of style. If you're looking for a quick and easy dessert or something easy to prepare for Memorial Day I think this ice box pie would be perfect. If you do decide to make this recipe keep in mind that this pie needs to be prepared a full day before serving, so plan accordingly.

The original filling recipe called for cream cheese and sweetened condensed milk, but I decided to substitute with Marzetti's® Strawberry Cream Cheese Fruit Dip . The end result was delicious! Marzetti fruit dips are wonderful paired with fruit, used in dessert pizza's, added to pies or even combined in a frosting recipe.  

To start you can use a store bought graham cracker crust or prepare a pretzel crust. To make the pretzel crust preheat oven to 350 degrees. In a large bowl stir together the first 3 ingredients together. Firmly press on bottom, up sides of a lightly greased 10 inch pie plate. Bake 10-12 minutes or until lightly browned. Remove from the oven to a wire rack, and cool completely about 30 - 45 minutes.

Process strawberries in a food processor or use an immersion blender until finely chopped. In a large bowl add the strawberry fruit dip, chopped strawberries and gelatin; mix until combined (I just used a wooden spoon). Beat 3/4 cup of whipping cream at high speed until soft peaks form.; gently fold whipped cream into the strawberry mixture. 

Spoon mixture into prepared crust. Cover and freeze for 8 hours or until firm. Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add the powdered sugar and vanilla extract; beating until soft peaks form. Spread over pie. Freeze for 1 hour or until whipped cream is firm. Remove pie from freezer 45 minutes before serving. Store any leftovers in the freezer.

That's all there is to it to make this Quick & Easy Strawberry Ice Box Pie!




Quick & Easy Strawberry Ice Box Pie
{mommyskitchen.net}

For the crust: 
2 - cups finely crushed pretzel sticks
1/3 - cup butter, melted 
1/4 - cup packed brown sugar

for the filling: 
2 - cups strawberries, hulled and sliced
1 - (13.5 oz) container Marzetti Strawberry Cream Cheese Fruit Dip
3 - tablespoon strawberry Jell-O powder 
3/4 - cup whipping cream, whipped

for the whipped cream topping:
1 1/4 - cups whipping cream
1/3 - cup powdered sugar
1/4 - teaspoon vanilla extract

Preheat oven to 350 degrees. Stir together the first 3 ingredients. Firmly press on bottom, up sides of a lightly greased 10 inch pie plate. Bake 10-12 minutes or until lightly browned. Remove from the oven to a wire rack, and cool completely about 30 - 45 minutes.
 

Process strawberries in a food processor or use an immersion blender until finely chopped. In a large bowl add the strawberry fruit dip, chopped strawberries and gelatin; mix until combined (I just used a wooden spoon).

Beat 3/4 cup of whipping cream at high speed until soft peaks form.; gently fold whipped cream into the strawberry mixture, and spoon into prepared crust. Cover and freeze for 8 hours or until firm. 

Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add the powdered sugar and vanilla extract; beating until soft peaks form. Spread over pie. Freeze for 1 hour or until whipped cream is firm.

To serve remove from freezer 45 minutes before serving. Keep pie stored in freezer. 
 


Cook's Note: You can substitute a 9 inch store bought graham cracker crust or use a homemade graham cracker crust in place of the pretzel crust. 

Recipe yields: 1 - 9 inch pie 
Serves: 8 
Inspired by: southern living

This post is a sponsored post by Marzetti®. I have partnered with Marzetti to share recipe ideas using their products throughout the year. Opinions stated above are entirely my own. For more great recipes follow Marzetti on facebook and pinterest or visit Marzetti Kitchens!
 

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13 comments:

Colleen said... #

This sounds and looks Fantastic.
A cool, refreshing dessert on a hot Texas day...........couldn't ask for anything better.
I'm always on the look-out for cool desserts when it's so hot outside. Have never tried or had the Marzetti Strawberry Cream Cheese Fruit Dip so good opportunity to give it a try.
Do have a question>
If you only use 3T. of jello powder; what do you do with the remaining powder? Is there enough to make a 2nd pie? If so, I would make up 2 pies right away.
Thanks for sharing this 'cool' recipe.
ColleenB. ~ Texas

Tina Butler said... #

Colleen,
I usually just save the rest of the jell-o in a zip lock bag. The box measurements are 3 oz, so I Googled how many oz are in one tablespoon and it is 1.5 oz's, so there is enough for 2 pies. I was thinking if you used the regular Marzetti cream cheese fruit dip you could also go with another flavor such as blueberry or lemon. Just change out the jello flavors and fruit.

Anonymous said... #

Could whipped topping like Cool Whip be substituted for the whipping cream?

Carol Yung said... #

Could I use frozen strawberries?

Tina Butler said... #

I am not sure on the cool whip. All I can say is you can give it a try. The only thing I see is that the filling might be a little sweeter using cool whip.

@Carol, if you use frozen strawberries make sure they are drained really well.

Irish Fancy said... #

I would love to see the original recipe. I live in Ireland and we don't have things like cream cheese and fruit dip. Heck, we don't have any cream cheese and fruit at all. The best you can do is cream cheese with garlic and herbs or plain cream cheese. Could you please print the original recipe. Oh, and no Cool Whip here either or graham cracker crusts. No graham crackers but digestive biscuits work well. LOL

Tina Butler said... #

The link to the original source is linked under inspired by. You will still have a problem because the original recipe calls for cream cheese.

donna bonavota said... #

Can I keep the pie in the refrigidator instead of the freezer? Won't it be frozen to eat ?

Tina Butler said... #

To serve remove from freezer 45 minutes before serving. Keep pie stored in freezer.

Marsha Harden said... #

Would love to have the original recipe. I have not been able to fine one. TIA

Tina Butler said... #

You need to click on the inspired by link at the end of the post for the original recipe.

Anonymous said... #

Hi, this looks really good and fantastic for a hot day here in Los angeles. But i have a quick question.... Can i substitute cream cheese and strawberries for the marzetti mixture? I have never seen the marzetti mixture in any store here in los angeles? Thank you in advance.

Tina Butler said... #

I would just go with the original recipe at the end of the post if you cannot find the Marzetti fruit dip. The link is at the end of the recipe under inspired by.