Southern Style Icebox Strawberry Pie

With the hot weather of summer and early fall and icebox pie is always a nice way to put dessert.  When strawberries are in bountiful, this strawberry icebox pie is an easy way to put some fruit on the table, which will be appreciated by all.

Cook’s Note

  • You need to finish with two cups of filling.
  • Making your own whipped cream and pie crust at home is an excellent way to add variety to this pie.
  • However, in a pinch for time or simply for convenience, store-bought whipped cream and pie crust work just fine.
  • This recipe uses a 0.60-ounce package sugar-free strawberry flavored gelatin, which makes it a little firmer.  However, a 0.30-ounce package can be used, and regular sweetened gelatin works equally well.

Icebox Strawberry Pie Filling Ingredients

  • 1 (0.6-ounce) package sugar-free strawberry flavored gelatin
  • 1 (9-inch) pie shell, blind-baked and cooled
  • 1-1/2 cups cold water
  • 2 pints fresh strawberries, hulled and diced
  • 2 tablespoons cornstarch
  • 3 tablespoons sugar (optional)

Icebox Strawberry Pie Filling Directions

  • Blind-bake pie crust and cool.
  • Wash, hull and dice strawberries and set aside.
  • In a small bowl, mix gelatin in 1/2 cups cold water and allow to bloom
  •  In a large saucepan, combine 1 cup water and cornstarch until smooth.
  • Bring mixture to a boil stirring constantly on medium; continue cooking and stirring for 2 minutes or until thickened.
  • Remove mixture from the heat; stir in bloomed gelatin and sugar (if desired) until dissolved.
  • Transfer to a bowl and cool to room temperature, about 30 minutes.
  • Stir in diced strawberries.
  • Pour strawberry pie filling into blind-baked crust and level filling.
  • Put the filled pie in refrigerate and chill for 2 hours or until gelatin has set.
  • Slice pie and garnish each serving with whipped topping and, perhaps, a fresh strawberry half.

Related References

Peach Panna Cotta Recipe

Peach Panna Cotta Decorated With Peaches
Peach Panna Cotta Decorated With Peach Slices

This recipe has been in our family a long time it was given to us by an aunt when we lived in Panama on 81 and who knows how long she’d had it before she passed it on to us. It has been a family favorite and it’s easy to make. Originally described as a cheese putting in the recipe in Spanish, we have been making it before we understood it to be Panna Cotta. But I’ll be honest most times we don’t bother with putting it Panna Cotta Form. Usually, we just put it in a big dish and scoop it out with the big spoon to serve to serve or put it in individual serving size drinking glasses.

While the common way to serve Panna Cotta is to make the base and pour a syrup or a fruit topping on it, this recipe incorporates the peaches into the body of the Panna Cotta and therefore no sauce is required.

This is an interesting approach to a panna cotta in that it uses both milk and cream cheese, so, if you wanted to, I suppose, you could put this on the crust and turn it into an icebox cheesecake.

Peach Panna Cotta Ingredients

  • two packets of unflavored gelatin (Knox) (5 teaspoons/ 15g)
  • one can of evaporated milk (12 fl. oz. / 354 mL)
  • One 8 package of cream cheese (8 oz/ 226.80g)
  • 1 cup of sugar (8 oz. / 600g)
  • 1 can of sliced peaches in syrup (15.25 oz. / 432g)

Peach Panna Cotta Preparation Directions

  • Remove peach slices from syrup and ser syrup aside for later use
  • Cut peach slices into smaller chunks
  • Blend milk and cream cheese
  • Add sugar to milk mixture and blend again
  • Sprinkling the gelatin evenly over ½ cup of cool water and let set until the gelatin swells and softens
  • Heat up the syrup (do not boil)
  • Stir Gelatin slowly into the hot syrup
  • Pour syrup and Gelatin mix to milk mix in blender and blend again.
  • Pour mix in to the dish, ramakins, or glasses of choice
  • Add Peaches distributed even across the milk mixer
  • Place in refrigerator for at least two hours

Related References