Strawberry Icebox Pie

• 3/4 cup plus 2 tablespoons sugar
• 1/2 cup unsweetened cranberry juice
• 2 quarts fresh strawberries, hulled and thinly sliced (reserve a few whole berries for garnish)
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• Graham Cracker Crust (page 331)
• 1/2 cup heavy cream

1. In a medium saucepan over medium-high heat, combine 3/4 cup sugar, the cranberry juice, 2 cups strawberries, the cornstarch, and salt.
2. Using a potato masher, gently mash strawberries.
3. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute.
4. Remove from heat and let cool slightly.
5. Stir in remaining sliced strawberries.
6. Pour into baked, cooled crust.
7. Refrigerate until set, 4 hours or, covered with plastic, up to 1 day.
8. In a large chilled bowl, beat cream until soft peaks form.
9. Sprinkle remaining 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat).
10. Spread whipped cream over pie, leaving a 1 1/2-inch border around edge.
11. Garnish with reserved whole berries.

sugar, cranberry juice, fresh strawberries, cornstarch, salt, graham cracker crust, heavy cream

Taken from www.epicurious.com/recipes/food/views/strawberry-icebox-pie-389718 (may not work)