Icebox Strawberry Pie

This was good. So good in fact, the pie never went back to the fridge after cutting slices for everyone. I'm usually not a fan of strawberry pie because it tastes like gel with a strange after taste but this pie had neither of those traits. You could taste the fresh strawberries and the topping really helped to make this pie good. The topping was a tasty blend of whipping cream and cream cheese which I really liked. I can see myself using the topping for a variety of other desserts. I found the recipe in the Cook's Country June/July 2009 issue.

Filling
2 pounds frozen strawberries
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
pinch salt
1 pound fresh strawberries, hulled and sliced thin
1 9 inch pie shell, baked and cooled

Topping
4 ounces cream cheese, softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream

Cook frozen berries in large saucepan over medium low heat until berries begin to release juice, about 3 minutes. Increase heat to medium high and cook, stirring frequently, until thick and jamlike, about 25 minutes. (Mixture should measure 2 cups. If you have more than 2 cups the pie will not set or slice properly.)

Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to a simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.

Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)

With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.