I haven’t lived in the South very long, but I’ve lived here long enough to know about ice box pie. It is traditionally a lemon flavored pie, but I wanted something more festive for the 4th of July, so I went with ripe summer berry version. Icebox pies are great because they are easy to put together and do not need to be baked in the oven. Once you mix up the filling and pour it in the pie crust, your icebox will do the work. Try this delicious berry version this 4th of July or anytime this summer.
If you use a premade crust, your pie will come together in about 15 minutes. Pop it in the freezer in the morning and it will be ready to eat just in time for the afternoon heat.
- Premade pie crust
- 3/4 cup heavy cream
- 1/3 cup sugar
- 1 cup nonfat vanilla Greek yogurt
- 1 cup sliced strawberries
- 1 cup blueberries
- To make the pie filling, whip cream in a medium bowl with an electric mixer until it begins to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt and mix completely.
- In a food processor or blender, puree both the strawberries and blueberries (place a handful to the side to decorate your pie.) Gently fold the puree into the yogurt-cream mixture.
- Pour the mixture into the pie crust. Let your pie freeze for about one hour and then used the remaining fruit as decoration. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.
adapted from Eating Well
Faded American Flag Tank c/o Tipsy Elves
On a hot and humid day, this berry icebox pie will eaten right up . It is the perfect backyard BBQ dessert. Be sure to pair it with my simple DIY dotted napkins.
Be sure to come back this Friday to check out the next room on our home tour, our bedroom. If you want a sneak peek, stop by the Tiny Prints blog where I’m sharing my perfect summer breakfast in bed.