Strawberry Icebox Pie

smooth. You should have about 1⁄4 to 1⁄3 cup strawberry puree. Set aside. Quarter another 2 ounces of strawberries to yield about 1⁄3 cup, and set aside.

With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream and sugar until soft peaks form, 2-3 minutes. Whisk in strawberry puree until just combined, making sure not to over-beat. Using a rubber spatula, fold in quartered strawberries. Scrape strawberry cream into the cooled pie crust and smooth the top. Press the halved vanilla wafers vertically into the filling so it is studded throughout with wafers. Cover pie with plastic wrap or parchment paper, place on rimmed sheet pan, and chill in refrigerator at least 3 hours (and up to 3 days). The longer the pie sits, the more cakelike the cookies get.

Once the pie has chilled, thinly slice the remaining 5 ounces of strawberries. Remove pie from refrigerator and place sliced strawberries over the filling to cover it, overlapping slightly if necessary. Place back into the refrigerator, covered, as you make the strawberry gelatin.

To make the gelatin: Put 1-2 inches of water in a medium saucepan and bring water to a simmer. Place the still-covered bowl of strawberries on top of the saucepan. Be sure the water is not touching the bottom of the bowl; if so, pour some water out. Heat strawberries to release more juice, swirling the bowl occasionally (use oven mitts), for 15 minutes; they should look very juicy. Using a fine sieve, strain strawberries until there is about cup juice. You can press gently on the berries to release more juice, but don’t press too hard or the gelatin will get cloudy. Save the strawberry solids for something else, like smoothies.

Transfer about 2 tablespoons of the hot strawberry juice into a bowl and sprinkle gelatin over the top; let it sit for a few minutes to soften. Add remaining strawberry juice to gelatin mixture and whisk until completely dissolved. Whisk in lemon juice.

With the pie still in the refrigerator on a sheet pan, pour the gelatin over the sliced strawberries (pouring the gelatin over the back of a spoon suspended over the pie can help create an even layer of gelatin over the top, and doing this while the pie is in the fridge ensures the glossiest topping and keeps everything from spilling). Let pie chill in the refrigerator, uncovered, until the gelatin sets, at least 2 hours or overnight.

Serve with whipped cream dolloped on top.

Makes 1 pie, 8 servings

Recipe from Nicholas Morgenstern and Priyaporn Pichitpongchai, adapted by Melissa Clark.