strawberry icebox pie

the goods:

10 graham crackers (2.5-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 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 2 to 3 minutes. 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 with 2 tablespoons sugar and continue to beat until soft peaks return. Spread whipped cream over pit, leaving a 1-inch border around edge.



Garnish with whole berries.