A quick and easy no-bake pie with a simple whipped cream filling and topped with fresh summer berries. No Cool Whip required.
~by Regan Jones, RD
This is how the conversation went as we cut into this pie yesterday:
Me: "Oh, wow. This a mess."
My mother: "Don't worry honey, sometimes messy pies are the best pies."
My son: "Mom, this is a 10 thumbs up pie. I love it!"
Let's file all of that under full disclosure about this pie. It's as yummy as it is messy. Proceed at your own risk and learn a valuable lesson from it. (Here's where I get all philosophical about pie, much like I did with my recent thoughts on ice cream.)
Life is like pie. Or at least, the blogging world is like pie. It's sometimes really messy, but good in the end, no?
I'm not sure if the summer heat is making people feisty or what, but just this last week I've heard of more than one instance of nastiness being publicly hurled in the direction of bloggers I know and follow. If the internet has succeeded in giving people access to unlimited potential to build, cultivate and excel at new ideas via technology, it has failed in providing people a false sense of courage when it comes to being rude and disrespectful of others.
I'll be the first to admit I enjoy a good hefty dose of snarkiness, but call me old fashioned...I still believe those convos are best held behind closed doors -- not left as mean comments on Facebook, or vague conversations on Twitter about someone without tagging them, or threads in forums that exist for no other reason but to criticize bloggers.
Of course, what I just said begs the question -- Is there really any difference in criticizing someone behind their back and directly on their blog???
I don't know. What do you think?
I tend to at least believe there's less collateral damage (i.e. what you don't know someone is saying about you isn't as likely to hurt you) in the former, but is it any less wrong than the latter? At the very least, it's just basic good manners, right? But I fear manners are going the way of the payphone, so there's that.
I know, I know... simmer down, Regan. These are way too big of Right vs Wrong questions to be asking on a Monday. Why can't we all just get along and talk about pie?
Okay, let's do that. Let's talk about this pie, especially since most of you actually come here for the recipes. I only tested this recipe once. I'll admit that I got a little pressed for time and was so confident that it would work, I didn't build in any time to retest. If I had (and I will because the "10 Thumbs Up" comment means this will have to go on repeat at my house) I would hull and slice the strawberries before arranging them over the top. I might even toss them with the blueberries and just pile them all together on top. The point here is that the unsliced, whole strawberries were just too much for this thin layer or filling... hence the messiness.
And I guess that brings us back to today's commentary about Life/Blogs = Messy Pie. There's always ways we can safeguard against some criticism... keep your nose clean, mind your own business, do unto others.... all that good stuff. But then there's also just a point where you embrace a very important concept my dad taught me as a 9th grader when two moms were overheard in the football stadium stands on Friday night criticizing my weight (I was a majorette... and not a svelte one #Truth.) His exact words may have been a little different, but the sentiment was
"Life isn't fair and you can't make everyone like you."
I guess it's that way with blogging, too. "Haters gonna hate." But if there's a slice of pie in the 'fridge, grab a spoon and napkin... get a little messy, but enjoy yourself. It's your pie. You've earned it.
(I know that was a lot of convo on things semi-related to pie, that you may or may not have needed. If you want philosophy-free pie recipes, be sure to check out what my fellow ReDux members are serving up below for this month's ReDux, which is devoted to all things pie. Enjoy!)
No Cool Whip Needed for this Summer Berry Icebox Pie with Gingersnap Crust! Tweet this
Summer Berry Icebox Pie with Gingersnap Crust (Cool Whip Free)
Serves 4 to 6
- 1 cup fresh blueberries
- 1 teaspoon honey
- 1 1/4 cup crushed gingersnap cookies (I used Tate's Gluten Free and they are SOOO good!)
- 2 tablespoons melted butter
- 1 pasteurized egg white
- 1 (8-ounce) package cream cheese (at room temperature)
- 3 tablespoons honey
- 1 teaspoon grated lemon zest
- 1 cup cold heavy cream
- 1 pint fresh strawberries (hulled and sliced is recommended)
- Combine blueberries and honey in a small bowl; microwave on HIGH 90 seconds. Stir and let cool.
- Combine gingersnap crumbs, butter and egg white. Press into bottom of a small pie plate coated with cooking spray. Broil on HIGH 2 to 3 minutes or until set and toasted. Let cool.
- Beat cream cheese, honey and lemon zest in a medium-size bowl using an electric mixer until well blended. In a separate bowl, beat cream until stiff peaks form. Fold whipped cream into cream cheese and beat with electric mixer just until well-blended (do not over beat).
- Spoon mixture into pie plate over crust, making slight well in center of mixture and reserving 2 tablespoons for top (if desired). Arrange strawberries around outer edge of pie; spoon blueberries into center well of pie. Top with remaining filling and garnish with additional berries.