Fresh strawberry-picking season wraps up soon in New England, though store-bought berries can be easily found. Either way you go, make the most of them with this Strawberry Icebox Pie.

I guess I shouldn’t be surprised by a Martha Stewart recipe but honestly, this pie is awesome. It tastes, smells and looks like summer and it’s so easy! Even the crust comes together in minutes. And is there anything better than a cloud of homemade whipped cream?

10 graham crackers (2 1/2 by 5 inches)

1 cup sugar

5 tablespoons unsalted butter, melted

1/2 cup unsweetened cranberry juice

2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish)

1/4 cup cornstarch

1/4 teaspoon salt

1/2 cup heavy cream

Preheat oven to 350 degrees. In a food processor, blend graham crackers with 2 tablespoons sugar until finely ground; add butter and pulse until crumbs are moistened. Press mixture into the bottom and up the side of a 9-inch pie plate. Bake until crust is lightly browned, 12-14 minutes. Transfer to a wire rack and let cool completely.

Meanwhile, in a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a 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. Refrigerate until set, at least 4 hours (or up to 1 day).

In a large bowl, beat cream until soft peaks form. Sprinkle 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1 1/2 -inch border around edge. Garnish with whole berries.

— marthastewart.com

Tribune News Service