Strawberry Icebox Pie

Step 1

Preheat oven to 350 degrees. In a food processor, blend graham crackers with 2 tbs. sugar until finely ground; add butter and pulse until crumbs are moistened. Press mixture into the bottom and up the side of a 9" pie plate. Bake until crust is lightly browned, 12-14 minutes. Transfer to a wire rack and let coll completely.
Meanwhile, in a medium saucepan, combine 3/4 cup of sugar, cranberry juice, 2 cups of 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 a day).
In a large bowl, beat cream until soft peaks form. Sprinkle 2 tbs. sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped crream over pie, leaving a 1 1/2 inch border around the edge. Garnish with whole strawberries.