Oh, there are days when i just can't think of what to write. which confuse me, because i talk a lot. like, a lot. i can spend like 5 hours straight talking. no kidding. why can't i write? i guess talking and writing is a totally different things.
it helps to look back at the title. Right. Strawberry Icebox Pie!
When I first read the recipes, the word 'icebox' confused me. what the heck is that supposed to mean? icebox? but then i realized after further reading that this recipe requires a lot of freezing and refrigerati-ing ( is that even a word?)
And it requires no flour! YAY! i'm allergic, you see. To dust. And small particles of flour flying around my nose when i bake equals to dust. When my immune systems are down, shifting flour can send me to a series of nonstop coughing and sneezing. Ppfftt.
The crust is made of wafer crumb and melted butter. i used loacker wafer because i love the milky flavor. i whack the wafer out with the back of a wooden spoon. i love wackhing. it felt gooood.
The filling was made out of strawberry-like-preserved. i totally love them. it's so easy and u only need like 15 minutes max to make them. And it also smells amazing. my fingers smell like strawberries all day long :D
I love the idea of making the bite-size of this icebox pie, so i made them! i used mini muffin pan and mini muffin liners, and i need to emphasize this that u kinda need the muffin liners or the crust won't stick to the pan. took me half and hour racking my brain to figured that out.
Strawberry Icebox Pie
from At Home with Magnolia by Alyssa Torey
makes one 9-inch pie
1/2 cup unsalted butter,melted
2 cups vanilla wafer crumbs
5 cups fresh strawberries, sliced in halves
3/4 cup sugar
1/4 cup cornstarch
1 tsp vanilla extract
to make the crust : in a medium-size bowl, combine the butter and vanilla wafer crumbs. press firmly into a lighted buttered 9-inch pie dish. cover tightly with plastic wrap and place in the freezer for 1 hour.
to make the filling : mash 2 cups of the strawberries and place in a medium-size saucepan. add the sugar and cornstarch, and stir constantly over medium heat, until the mixture is the consistency of fruit preserves 10 - 15 minutes.
reduce the heat to low, and continue cooking for 2 more minutes until the mixture thickens slightly. remove from the heat and stir in the vanilla. transfer to glass measuring cup and allow to cool to room temperature about 15 minutes. stir in the remaining berries and spread the filling evenly in the prepared crust. cover with plastic wrap and chill the pie in the refrigerator for at least 4 hours and up to 8 hours