• Stefaney Rants

Strawberry Lemon Icebox Pie


With the Fourth of July this week, I’m sure you’re busy prepping for a fun celebration and I’m happy to help you out! To make sure your Independence Day party shines from sea to shining sea, here’s a few tips!

First of all it’s the height of summer and we’ve all probably been to some pretty fun gatherings already! To make sure you have a crowd pleasing dessert that no one has tasted yet this season, check out EgglandsBest.com. They have tons of really delicious, refreshing and unique recipes like this Strawberry Lemon Icebox Pie. It’s so beautiful, it will definitely set the stage for your summer tablescape. And not only is it pretty but it’s also pretty nutritious!

When you’re whipping up this delicious recipe, make sure you’re using Eggland’s Best eggs. Eggland’s Best eggs are locally-sourced eggs that come from hens fed an all-vegetarian diet consisting of healthy grains, canola oil and supplements like alfalfa and vitamin E. By swapping out ordinary eggs for Eggland’s Best eggs, you’re getting superior nutritional benefits, like double the Omega-3s which are important for a couple big reasons. They help us maintain good health and actually lead to a better baking recipe as they improve emulsifying qualities...which is really important for a recipe like this one! A better egg makes for a better recipe!

And not all eggs are created equal. Eggland’s Best eggs are the ONLY eggs that offer other superior nutritional benefits such as 6X vitamin D, more than double vitamin B12, 25 percent less saturated fat and 10 times more vitamin E. Plus, independent testing has confirmed that Eggland’s Best eggs stay fresher longer than ordinary eggs due to Eggland’s best unsurpassed quality processes and wholesome, all-vegetarian hen feed.

Once you’ve finished this delicious dessert, make sure to add some Fourth of July flare! I like to mix and match my red, white and blue decor and textiles and use some elements of gold for added shine! Then add some flowers into the display with one large vase or several smaller ones! And remember, there’s really no wrong way to get creative so have fun with it!

With these tips and this Eggland’s Best recipe, your family and friends will be really impressed! And as a host, you’ll feel great about serving quality ingredients to those closest to you! So make sure to pick up Eggland’s Best eggs at your local supermarket for your next gathering...just look for that distinctive EB stamp on the egg! And visit egglandsbest.com for more information and inspiration!

Strawberry Lemon Icebox Pie

The perfect pie for summer.

Prep Time: 40 min | Cook Time: 15 min | Yield: 10 slices | Recipe by: The Crumby Kitchen

INGREDIENTS

Strawberry Filling -

  • 1 ½ cups granulated sugar

  • 4 tablespoons cornstarch

  • 1 cup water

  • 1 package strawberry gelatin

  • 24 ounces sliced fresh strawberries

Lemon Pudding -

  • 2/3 cup granulated sugar

  • 3 tablespoons cornstarch

  • 2 cups whole milk

  • 3 Eggland’s Best eggs (large), yolks only

  • Pinch kosher salt

  • 2 tablespoons lemon zest, plus more for garnish

  • ½ cup fresh lemon juice

  • 2 cups whipped cream

  • 1 Premade pie crust

  • 7 large fresh strawberries

  • 6 lemon slices, cut in half

PREPARATION

Place the pre-made pie crust in a deep-dish pie tin. Prick the bottom and sides of the dough with a fork, then bake according to package directions.

Strawberry Filling:

In a medium saucepan, add sugar, cornstarch, and water; whisk to combine.

Heat over medium heat until boiling, then reduce heat to low and simmer several minutes, until thickened.

Remove the pan from heat and whisk in strawberry gelatin powder.

Cool slightly, then add the sliced strawberries, stirring to coat them completely.

Pour the strawberry-gelatin mixture into the baked pie crust. Chill 2-4 hours, until set.

Lemon Pudding:

In a clean medium saucepan, whisk together the sugar and the cornstarch.

Add the milk and whisk until smooth.

Heat over medium heat and add the egg yolks, salt, and zest.

Bring to a simmer, stirring frequently, until thickened enough to coat the back of a spoon.

Remove the pan from the heat and whisk in the lemon juice. Allow to cool to room temperature.

Place a sheet of plastic wrap on top of the pudding (to prevent a “skin” from forming) and chill for 1-2 hours until set.

Gently fold the whipped cream into the pudding until well combined.

Pour over the set strawberries and use a spatula to spread it into an even layer.

Chill the pie in the refrigerator overnight or freeze for 2-3 hours until set.

Garnish with halved strawberries, lemon slices, and lemon zest, if desired. Refrigerate any leftovers.

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