Fresh Strawberry Icebox Pie - cooking recipe

Ingredients

Crust
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
2 tablespoons sugar
Filling
3/4 cup sugar
1/2 cup unsweetened cranberry juice
2 quarts fresh strawberries, hulled and thinly sliced
1/4 cup cornstarch
1 pinch salt
whipped cream, for topping

Preparation

For the crust: Preheat oven to 350 degrees. In a medium mixing bowl stir together graham cracker crumbs, butter, and sugar.
Press mixture into bottom and sides of a 9 inch pie plate. Bake for 10 minutes. Cool completley before filling.
For filling: In a medium saucepan stir together sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries.
Bring to a boil, reduce to 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.
Chill pie until set, at least 4 hours. Spread some whipped cream over pie leaving a 1 inch boarder around edge.