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Icebox pie is one of those make-ahead treats that you can look forward to all day, knowing that a cold slice is waiting for you when you get home. Fruitful's icebox pie is a cloud of blackberry whipped cream set atop a condensed milk custard, all packaged in a graham cracker crust. The super-sweet custard is a pleasant surprise, hidden under purple clouds of berry cream, and the graham cracker crust adds a delightful toasty note.
Tips: The recipe doesn't mention how to get graham cracker crumbs, just how much butter to mix them with. The easiest method by far combines elbow grease and electric power: first, crush the cracker sheets by hand, crumbling them into a bowl. Use the bottom of a cup to further pulverize them. Then, feed cupfuls of cracker into a food processor. Done properly, this method is the fastest and easiest way to get an evenly textured graham cracker crumb.
Tweaks: Don't get us wrong, blackberries are absolutely delicious in this pie, but we couldn't help but wonder how raspberries would taste. They're a good deal tarter than blackberries, so more sugar would be needed to macerate the fruit, but the result would be heavenly.
As always with our Bake the Book feature, we have five (5) copies of Fruitful to give away.
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