Healthy Oven Double Berry Icebox Pie

  • Serves: Makes one 8- or 9-inch pie
  • Baking Temp (degrees F): 375 crust
  • Views: 6868
  • Comments: 6

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I'm sure a lot of moms out there have made strawberry pies like this, but with strawberry Jello-O. My no bake version uses heaps of fresh strawberries, but the base for the filling is fresh raspberries. The pie will look so delicious you'll want to eat it right away, but avoid the temptation to cut it too soon--allow a full 2 hours for it to chill and set.

1 purchased graham cracker crust or prepare one, Graham Cracker Pie or Tart Crust for an 8- or 9-inch pie shell

1 package (1/4 ounce) unflavored gelatin
1/4 cup cold water
2 cups fresh or frozen (20-oz bag) raspberries, thawed
1/3 cup sugar
1 tablespoon fresh lemon juice
2 pints fresh large strawberries

1 recipe Healthy Oven New Whipped Cream

1. Prebake the graham cracker crust at 375 degrees F for about 6 minutes, until very lightly browned. Let cool thoroughly on a wire cake rack before using.

2. Wash and dry strawberries. Cut of ends of the strawberries to arrange right side up on the bottom of crust.

3. In a small bowl, sprinkle the gelatin over the cold water. Set aside. In a food processor or blender, puree the raspberries. You may have to add 1/4 cup of water. You should have 1 1/2 cups puree. In a small saucepan, bring the puree, sugar and lemon juice to a boil over medium heat, stirring constantly. Remove from the heat and add the gelatin mixture. Stir until the gelatin is completely dissolved, about 1 minute.

4. Place the raspberry sauce in a medium bowl set in a large bowl of ice water. Let it stand stirring often, until chilled and syrupy, but not set, 10 to 20 minutes.

5. Ladle the raspberry sauce over the strawberries. Refrigerate until set, at least 2 hours or overnight.
If you wish, top each serving with a dollop of whipped cream.

Keep refrigerated for a few days. Does not freeze.

by Sarah Phillips, The Healthy Oven Baking Book, Doubleday, 1999

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