Fresh Strawberry Icebox Pie

• Crust
• 1 1/2 cups graham cracker crumbs
• 1/3 cup butter, melted
• 2 tablespoons sugar
• Filling
• 3/4 cup sugar
• 1/2 cup unsweetened cranberry juice
• 2 quarts fresh strawberries, hulled and thinly sliced
• 1/4 cup cornstarch
• 1 pinch salt
• whipped cream, for topping

1. For the crust: Preheat oven to 350 degrees. In a medium mixing bowl stir together graham cracker crumbs, butter, and sugar.
2. Press mixture into bottom and sides of a 9 inch pie plate. Bake for 10 minutes. Cool completley before filling.
3. For filling: In a medium saucepan stir together sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries.
4. Bring to a boil, reduce to simmer and cook, stirring frequently until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust.
5. Chill pie until set, at least 4 hours. Spread some whipped cream over pie leaving a 1 inch boarder around edge.

crust, graham cracker crumbs, butter, sugar, filling, sugar, cranberry juice, fresh strawberries, cornstarch, salt, whipped cream

Taken from www.food.com/recipe/fresh-strawberry-icebox-pie-404722 (may not work)