ORIGINAL DESSERTS: STRAWBERRY ICEBOX PIE Friday, September 09, 2011
If you were living in the rural U.S. prior to the manufacturing and mass distribution of the most wonderful of wonder-machines, the modern refrigerator, and you were lucky, you had an Icebox, which meant you lived near an icehouse and could afford, every few days or so, to purchase the large blocks of ice that, once placed in the box, would keep your food, both cooked and uncooked, preserved and cold.
The Strawberry Icebox Pie, one of our truly, truly fantastic desserts, is so named because not only is it the kind of pie that one world store in one’s icebox, but because, in a way, it resembles the icebox itself, albeit, a little pinker.
Built up from a graham cracker crust, you will most certainly be correct in wagering a guess that this pie is, indeed, made with finely chopped fresh strawberries. But it’s also made, rather simply, with condensed milk, cream, sugar and egg whites, and that’s pretty much it. Our pastry chefs rely, then, on their expertise in kitchen chemistry, as well as their ability to properly fold the cream in order to mold each pie before freezing.
The result is a not-too-sweet dessert that is crystalline, refreshing and not unlike ice cream, although it’s probably more ice than cream.
To finish it off, we top it with a jauntily angled and almost translucent disc of strawberry glass, and drizzle on the pie’s plate our housemade strawberry sauce.
It’s light and it’s icy and, after a healthy meal, it’s kind of the perfect way to end your night.