It’s that time again! Time for another recap out of the Martha Stewart’s Pies and Tarts cookbook. With strawberries at the peak of the season, the featured item this month is a strawberry icebox pie.
- Difficulty- Very easy.
- Prep Time- If you have a food processor that will crumble your graham crackers for the crust, this recipe will take no more than 20 minutes to complete. For gals and guys who mash and crumble the old fashioned way, it might take closer to 35 minutes.
- Bake Time- 50 minutes, plus additional time to cool
- Expense- Hugely depends on the current cost of strawberries. Living in the west coast makes for some pretty awesome produce deals. I purchased two baskets for $3. After purchasing the heavy cream and unsweetened cranberry juice, I was at about $8. (The other main ingredient you may not already have at home is graham crackers which can bring the grand total to about $15.)
- Tastiness- Using the sweetest strawberries you can find might be the key to determining its true tastiness. I think my batch was not very sweet overall and therefore I did not really love the pie so much. I also did not really like that some strawberries had to be boiled and mashed into a jam-like consistency. When it comes to strawberry pies, I’d say 100% fresh untampered strawberries is the way to go.
- Overall Rating- 2/5
Sorry Martha. I really wanted to like it…