Strawberry Ice Box Pie with Gus & Grey Sassy Redhead Jam

Adapted from

Makes 8-10 servings


10 graham crackers (2 ½ by 5 inches)

½  cup sugar

5 tablespoons unsalted butter

½ cup Gus & Grey Sassy Redhead Jam

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.