with love, from the icebox…

I had big plans today, you know.  I was going to dive, head first into the sea that is known as strawberry jam.  Today was the day for me to try making jam for the first time ever.  A maiden voyage with new canning supplies.  Except it didn’t happen.

Around 11 AM, when I had not even begun the process, I realized that today was not going to be the day for jam after all.  And the truth is, I had something more important I was focusing on.  My husband was going to arrive home shortly to work for the afternoon on his project in the backyard, which involves a lot of back-breaking labor.  At about 10:30, I chose to divert my attention from making jam to something that I could make that would be special for him, that he could enjoy later when the work was done.

I’m a quick study when it comes to choosing the right recipe.  There was a book on my countertop, just waiting for me to select the right tasty treat, and so I did.  I decided to make my own delightful version of Martha Stewart’s Strawberry Icebox pie.  And that’s what I did.

The really special thing about this particular dessert today is that I made this pie in a very special plate.  It was given to me recently, an “heirloom” I suppose you could call it, that belonged to Michael’s grandma.  Rene Day had passed  long before I ever met Michael, so I can’t say that I knew her well. How I look forward to meeting her in glory someday.  Well, if there is one thing I feel like I do know about her its this: if she were alive today during this blissful season of strawberries, she very well might have made Michael her own specialty-  strawberry custard pie…  I think she also was known for baking (as well as doing a lot of other things) for those she loved.

So, that’s what this is:  a little love, from the “icebox” all because I like to bake for love.  Not to receive love, but to give love.  Its probably one of my favorite things to do. Its a yummy creation for my sweet and hard-working husband.  He totally deserved it.

the pie plate, with its unique cover.

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Snappy Strawberry Rhubarb Icebox Pie

You can look for the original recipe, I believe, on Martha’s website.  But  here are my exchanges/additions:

for the crust: I made my own crust with melted butter and a combination of gingersnap crumbs and cinnamon graham cracker crumbs and a few tablespoons of sugar.  baked at 350, for 10 minutes.

for the filling:  I cooked two cups of strawberries (give or take) with almost a cup of sugar and a half cup of rhubarb and 1/4 cup of cornstarch – my strawberries were in some of their own sugary juice, so I did not add the juice she suggests.  I put this in a sauce pan and let it cook until it was thickened – I used a masher to break up the large pieces.  When it was done cooking, I added fresh (uncooked) sliced strawberries – probably a half cup or so.  Then I put it in the fridge to chill.

for the topping- I whipped some cream and added some confectioner’s sugar to make it a touch sweet – I spread it over the chilled pie.

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And that’s it.  If you enjoy your time in the kitchen – you should make this for someone you love.  soon.  It really is wonderful, baking for love.