strawberry icebox pie with hibiscus and rose

In 2012 I headed to New York for the first time and discovered what has to be my favorite strawberry dessert. Strawberries tan front and centre on every bakery chalkboard: pies, cakes & cheesecakes...and if by destiny I stumbles across Magnolia Bakery back when it was not a household name.

The seasonal dish that day...Strawberry Icebox Pie with a buttery crust overflowing with steed strawberries. It was such a waste to eat it with a fork, so instead I literally removed the pie from its tin, and gobbled it all up. After licking every crumb from the tin, I started scouring books and the internet, looking for the recipe and I accidentally came across one in a Martha Stewart cookbook.

I of course wanted to add my twist to it and I was inspired one Ramadan to create a pie based on the hibiscus strawberry juice with rose, that we usually have at this time of year...and low and behold this pie was created.

Serves 8-12

Ingredients:

Crust:

20 digestive biscuits (300g) 

100g butter(melted)

Filling :

(30g) 1/4 cup of cornstarch

(125g) 1/2 cup orange juice

750g strawberries (sliced & divided )

(170g) 3/4 cup sugar

2 tablespoons of ground hibiscus from whole dried hibiscus flowers ( use mortar & pestle to crush them)

1 teaspoon of rose water ( add more if you desire or less) 

pinch of salt

For the whipping cream:

(125g) 1/2 cup of whipping cream

2 tablespoons of sugar.

Pinch of salt.

Rose petals for garnish.

Method:

Preheat oven to 180c . In a food processor, process digestive biscuits until finely ground. Add melted butter through the tube and process until crumbs are moistened. In a 9 inch pie plate press mixture into the bottom and up the side.

Bake until crust is lightly browned, 12 to 14 minutes. Set a side and let it cool completely.

For the filling

In a small bowl whisk in orange juice & cornstarch until it dissolves, set a side.

Meanwhile, in a medium saucepan over low heat , combine 3/4 cup sugar, half the amount of strawberries, hibiscus. Cover the pan and let it cook for two minutes until the strawberry sort of wilted. Mash the strawberries gently by using potato masher.

simmer and cook, stirring frequently , until the mixture becomes very thick, about 5 minute or less. add the orange mixture and cook for 1 minute until it becomes thick and starts to bubble hard.

remove from the heat and let it cool down.

Give it a quick whisk then gently fold in the remaining strawberries. Spoon the mixture gently into cooled pie crust. Refrigerate until set, at least 4 hours, preferably overnight.

In a large bowl, with hand held mixer beat cream & sugar until stiff or soft peaks form ( whatever you prefer) top the pie with whipped cream & Gently dried roses on top & serve.

Recipe inspired by Martha Stewart and magnolia bakery.