Strawberry Ice Box Pie
MAKES One 9-inch pie
20 min (plus chilling)
FOR THE CRUST
1½ cups gluten-free graham cracker crumbs (about 15 crackers)
2 tablespoons coconut palm sugar
5 tablespoons unsalted butter, melted
FOR THE PIE FILLING
8 cups (about 2½ pounds) hulled and sliced strawberries
½ cup plus 2 tablespoons honey
½ cup unsweetened apple juice
6 tablespoons cornstarch
¼ teaspoon salt
Whipped cream, for topping
Make the crust: Preheat the oven to 350º. In a medium bowl,
combine the cracker crumbs, sugar and melted butter. Press the
crumbs evenly into the bottom and up the sides of a 9-inch pie
plate. Bake until lightly golden, 10 to 12 minutes. Let cool.
Make the pie filling: Meanwhile, place 2 cups of the sliced
strawberries and the honey in a 4-quart saucepan. In a small bowl,
mix together the apple juice and cornstarch; add to the saucepan
along with the salt and bring to a boil while mashing the berries
with a potato masher. Cook until thick, about 2 minutes. Let cool.
Place the remaining 6 cups sliced strawberries in a large bowl.
Add the cooked pie filling and stir to coat. Transfer to the cooled pie
crust, smoothing the top. Cover and chill for 4 hours or overnight.
To serve, top with whipped cream.