I noticed at the market this week the summer produce is slowly starting to dwindle. I sighed a little when it hit me: cherry season is really, truly over. Happily, several bags of cherries wait safely in my freezer for use later this fall. I’ve also loaded up on bruised peaches and plums. I peeled, cut, and froze them for smoothies and cobblers when the temperatures begin to dip. Strawberries were still abundantly available this week though, so I bought several pints. I love the small, thimble-size berries. They’re packed with sweetness and taste like they’re sprinkled with sugar.
Yesterday, I shared with you my graham cracker recipe. I made the rich, sugary crackers this week specifically for the pie’s crust. After creating the recipe, I couldn’t figure out what to call it. I phoned a friend, we brainstormed, and within a few minutes we had a name – Strawberry Cheesecake Icebox Pie. Why “icebox”? Because my Grandma used to make lemon icebox pie when I’d visit her in the summertime and this pie reminds me of those visits. Later in the evening, my husband and I sat on the couch eating thick slices and I told him the name. He replied, “It really doesn’t matter what you call it – this pie is freakin’ awesome.” Well said.