If you happen to have an excess of summer berries at home (which is not a problem, in my opinion!), this berry icebox pie is an excellent way to use some of them. The cooked berry layer tastes like fresh jam spread across a vanilla-honey graham cracker crust, and topping the pie with fresh berries keeps the flavor fruit-forward. When you start with the freshest and sweetest berries you can find, you don’t need to add much additional sweetener.
2 cups blueberries
2 cups raspberries
2 cups strawberries
1/3 cup sugar
2 Tbsp cornstarch
1/8 tsp salt
1 Tbsp lemon juice
Preheat oven to 350°F and coat a 9-inch pie pan or round removable-bottom tart pan with cooking spray. To prepare crust, pulse graham crackers in a food processor until crumbly. Add butter, vanilla, and water; pulse until moist. Press mixture evenly into prepared pan. Bake for 10 minutes or until lightly browned. Cool completely on a wire rack.
To prepare filling, toss berries together in a bowl; place 2 1/2 cups berries in food processor and process until smooth. Strain puree into a medium saucepan and discard solids. Whisk together sugar, cornstarch, and salt in a small bowl; whisk into berry puree. Bring mixture to a boil over medium heat, stirring constantly until thickened, about 7 minutes. Remove from heat and stir in lemon juice; cool slightly.
Pour warm berry puree into cooled crust. Top with remaining 3 1/2 cups berries. Cover pie loosely with plastic and chill in the refrigerator until filling is set, about 3 hours. Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator up to 1 day.
Yield – 8 servings (serving size: 1 wedge)
Calories – 180
Carbs – 33