Grasshopper pie, black-bottom pie, butterscotch pie—all are basically what used to be commonly called “icebox” pies, meaning those that require no rolling of pastry dough, no exotic fillings, and no final baking. I’m not saying that icebox pies are exclusively Southern today, only that I haven’t encountered a single one (not even in roadside diners) outside the South for decades. And, I declare, these clever pies deserve renewed attention, not only because they’re so delicious but because they lend themselves to endless experimentation with multiple ingredients. And talk about quick and easy to prepare: you simply come up with a good crumb crust and tasty filling and refrigerate the pie till it’s set.
To make the crust, combine the graham crackers, butter, sugar, and salt in a mixing bowl and stir till the crumbs are moistened. Press the mixture tightly onto the bottom and sides of a 9-inch pie plate,
To make the filling, combine the cornstarch and water in a small bowl and stir till smooth. In a saucepan, combine
Scrape the filling into the cooled pie crust, cover with plastic wrap, and refrigerate for 5 to 6 hours or till the filling is completely set. Serve chilled.
© 2007 All rights reserved. Published by Houghton Mifflin Harcourt.