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Tuesday, February 14, 2012

Valentine Table Setting and Strawberry Ice Box Pie

tonight for supper we had
pork tenderlions

and for dessert


  • 1cupslivered almonds, toasted
  • 1/2cupgraham cracker crumbs
  • 1/4cupsugar
  • 6tablespoons(3/4 stick) unsalted butter, melted


  • 5cupsquartered hulled strawberries (about 24 ounces)
  • 1cupsugar
  • 1/4cupcornstarch
  • 2tablespoonsfresh lemon juice
  • 2teaspoonsgrated orange peel
  • 1 1/2cupschilled whipping cream


For crust

  • Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish.
  • Bake crust until set, about 12 minutes. Cool completely on rack.

For filling

  • Place 2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch, and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours.
  • Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve.

Shared at : Tasty Tuesday

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