Strawberry Ice Box Pie with Gus & Grey Sassy Redhead Jam
Adapted from www.marthastewart.com
Makes 8-10 servings
10 graham crackers (2 ½ by 5 inches)
½ cup sugar
5 tablespoons unsalted butter
2 quarts strawberries, hulled and thinly sliced (reserve a few whole berries for garnish if desired)
¼ cup cornstarch
¼ teaspoon salt
½ cup heavy cream
-Preheat oven to 350°F. In a food processor, blend the graham crackers with 2 tablespoons sugar until finely ground; add butter and pulse until crumbs are moistened.
-Press mixture in to the bottom and up the side of a 9 inch pie plate. Bake until crust is lightly browned 12-14 minutes. Transfer to a wire rack and let cool completely.
-Meanwhile in a medium sauce pan combine remaining sugar(less 2 tablespoons), 2 cups strawberries, cornstarch, salt and Gus & Grey Sassy Redhead Jam. Using a potato masher, gently mash the strawberries. Bring to a boil; reduce heat to a simmer and cook, stirring frequently until very thick, about 1 minute. Remove from heat and let cool slightly.
-Stir in remaining strawberries. Pour into cooled pie crust. Refrigerate until set, about 4 hours or up to one day.
-In a large bowl, beat cream until soft peaks form. Sprinkle 2 tablespoons sugar over the cream and continue to be until soft peaks return. Be careful not to overbeat. Spread whipped cream over pie leaving a 1 ½ inch border around the edge. Garnish with whole strawberries if desired.