Strawberry Pistachio Ice Box Pie | Erica Lovelace Cooks
Strawberry Pistachio Ice Box Pie
Serves 8
Here in the South, we have a tradition of serving ice box pies and cakes when the whether is warm. Essentially, it’s a dessert that can be assemble, chilled, or frozen. Hence, it’s the perfect thing to make on a warm day because there’s no baking req
In a food processor, combine the graham crackers, pistachios, brown and dark brown sugar. Pulse in the food processor until to break up into small crumbles. Then, add in the melted butter and pulse a few more times. The mixture will be thick, coarse, and sandy.
Pour the crumbles into the spring form pan. Using a measuring cup or small Mason jar, pat the crust into the pan until the mixture is flat and no longer crumby/crumbly. You don’t want the crust to climb up the sides of the pan.
Directions for the Filling
In a small sauce pan, combine the berries, sugar, and lemon zest. Cook over low heat for 20 minutes. Be sure to keep an eye on and stir often it so it doesn’t burn. Towards the end of cooking, small with a fork until you get a nice, jammy texture. Transfer to a small bowl. You can either chill in the fridge for a couple of hours or chill in an ice bath.
In a stand mixer, whip the heavy whipping cream with one teaspoon of vanilla bean paste until you get stiff peaks. Transfer to a bowl and set aside.
In a stand mixer, cream the cream cheese with the paddle attachment for three minutes or until fluffy. Add the sweetened condensed milk until the two come together.
Fold in the cooled strawberry jam to the cream cheese mixture with a rubber spatula. Then, fold in the whipped cream just until combined. Do not over mix. Pour the mixture into the pie crust. Use an offset spatula to evenly spread out the filling. Tap the spring form pan on the table a few times to remove any air bubbles. Cover with foil or plastic wrap.
Freeze for eight hours or overnight. Once frozen, allow to stand at room temperature for ten minutes to make it easier to cut. Prior to serving, whip the heavy cream, vanilla bean paste, and confectioner’s sugar until you get stiff peaks. Dress the pie with freeze dried strawberries and fresh berries. Slice and serve with a dollop of whipped cream!
