Strawberry-Blueberry Icebox Pie

If you are short on time use a store-bought graham cracker crust.

Strawberry-Blueberry Icebox Pie
Servings: 10 Prep 30 mins Total Time 8 hrs (includes chilling)


For the Crust
  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 5 tablespoons butter, melted, plus more for buttering the pan
For the Filling
  • 1/3 cup cornstarch
  • 2/3 cup orange juice
  • 4 cups fresh blueberries
  • 1/2 cup sugar
  • 1 inch knob fresh ginger, peeled and grated
  • Zest of 1/2 lemon
  • Juice of 1 lemon
  • 3 cups sliced fresh strawberries
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

Make It

1. Preheat the oven to 350 degrees . Butter a 10-inch pie plate. In a medium bowl combine the crust ingredients. Press into the pie plate and bake for 7-9 minutes. Allow to cool.

2. In a small bowl, whisk together the cornstarch and orange juice and set aside. In a medium saucepan, bring the blueberries, sugar, ginger, lemon zest and juice to a boil over medium heat. Stir in the cornstarch mixture and cook 2 minutes, stirring constantly. The mixture will thicken. Remove from heat and stir in the 3 cups of strawberries, the butter and vanilla extract.

3. Pour the fruit filling into the partially baked pie crust. Refrigerate for at least 6-8 hours or up to one day before serving. If desired, sprinkle with graham cracker crumbs. Serve each slice with a dollop of whipped cream, frozen yogurt or ice cream.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 273, Fat, total (g): 10, sat. fat (g): 5, carb. (g): 46, fiber (g): 3, sugar (g): 28, pro. (g): 2, sodium (mg): 159, calcium (mg): 76, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.