A Fresh Strawberry Icebox Pie That Has Drawn Crowds Since 1944

Strawn's has been drawing crowds for its signature icebox pie since 1944, and it's hard to leave without sampling a slice. The reminders are hard to miss: cream-topped, fruit-filled pies appear in wall murals and on the front of the menu, and staff shirts read #PIE. The recipe itself is not complicated. During the 1920s and '30s, icebox pies were a practical option for home cooks, who could prebake the shell and keep the whipped filling cold in an icebox until dessert time. Lemon versions are widespread in the South, but Strawn's became known for this fresh strawberry take.

Info

• Cook time: 1 hour 10 minutes
• Total time: 5 hours 20 minutes
• Yield: 6 to 8 servings

Ingredients

Crust

• 1 1/2 cups all-purpose flour, plus extra for dusting
• Pinch of salt
• 1/2 cup cold vegetable shortening
• 3 tablespoons ice water

Glaze and Filling

• 2 large eggs
• 1/2 cup plus 3 tablespoons granulated sugar
• 3 tablespoons cornstarch
• 3/4 cup whole milk
• 1 tablespoon unsalted butter, melted
• 1 drop red gel food coloring
• 2 cups sliced strawberries
• Confectioners' sugar, for dusting

Topping

• 2 cups cold heavy cream
• 1/4 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1 strawberry half, for topping

Instructions

1. Make the crust: In a food processor, pulse the flour and salt until combined. Add the shortening and pulse until the mixture resembles coarse cornmeal. Add the ice water and continue pulsing until a shaggy dough forms. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate until firm, about 30 minutes.
2. On a lightly floured surface, roll the dough into an 11-inch round (about 1/8 inch thick), then fit it into a 9-inch pie dish. Trim any excess dough, crimp the edges, and prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes.
3. Preheat the oven to 350 degrees F. Line the pie with foil or parchment paper and fill with pie weights or dried beans. Bake until the bottom is just beginning to set and the edges are just starting to brown, 25 to 30 minutes. Remove the foil and weights and continue baking until the crust is golden brown and cooked through, about 10 more minutes. Transfer to a rack and let cool completely.
4. Meanwhile, make the glaze: In a medium bowl, whisk the eggs with the granulated sugar until smooth. In a separate bowl, whisk the cornstarch with 2 tablespoons milk until smooth, then whisk into the egg mixture. In a medium saucepan over medium-high heat, warm the remaining 1/2 cup plus 2 tablespoons milk and the melted butter until steaming, 2 minutes. Slowly whisk the warm milk mixture into the egg mixture, whisking constantly, then return the entire mixture to the saucepan. Reduce the heat to medium and cook, whisking constantly, until thickened, about 4 minutes. Whisk in the red food coloring.
5. Spoon the glaze into the pie crust and spread it over the bottom and up the sides. Cover with plastic wrap and refrigerate until set, 2 hours.
6. Spread the berries in the glazed crust. Dust with confectioners' sugar.
7. Make the topping: In a large bowl, beat the heavy cream, confectioners' sugar, and vanilla with a mixer on medium-high speed until stiff peaks form. Spread over the pie and top with the strawberry half.