Grasshopper pie, black-bottom pie, butterscotch pie – all are considered “icebox” pies. Icebox pies require no rolling of pastry dough, exotic fillings, or final baking. Icebox pies are not exclusively Southern today but are less commonly found outside the South. Icebox pies are delicious, versatile, and quick and easy to prepare by creating a crumb crust, adding a tasty filling, and refrigerating until set.
Makes 6 to 8 servings
INGREDIENTS:
FOR THE CRUST
- 1 1⁄2 cups finely ground graham crackers
- 5 tablespoons butter, melted
- 1 tablespoon sugar
- 1⁄4 teaspoon salt
FOR THE FILLING
- 1⁄4 cup cornstarch
- 1⁄4 cup water
- 5 cups fresh blackberries, rinsed
- 2 teaspoons fresh lemon juice
- 1 cup sugar
- 1⁄2 teaspoon ground cinnamon
- 1 tablespoon butter
INSTRUCTIONS:
- Preheat the oven to 350°F.
- Make the crust by combining graham crackers, butter, sugar, and salt in a mixing bowl. Stir until the crumbs are moistened. Press the mixture tightly onto the bottom and sides of a 9-inch pie plate. Bake for about 8 minutes until crisp. Cool the crust on a rack.
- Make the filling by combining cornstarch and water in a small bowl, stirring until smooth. In a saucepan, combine 3 cups of the berries, lemon juice, sugar, and cinnamon. Bring to a boil, stirring. Reduce the heat to moderate and add the cornstarch mixture. Stir constantly until the mixture thickens. Cook for an additional 2 minutes. Remove the pan from heat, add the butter and remaining blackberries, and stir until the filling is well blended.
- Scrape the filling into the cooled pie crust. Cover with plastic wrap and refrigerate for 5 to 6 hours or until the filling is completely set. Serve chilled.
