Ree Drummond’s Berry Cheesecake Icebox Pie | The Pioneer Woman | Food Network

When the summer comes around, so does BBQ season. If Ree is invited to a friend’s house for a cookout, she will always take a pretty dessert and this recipe fits the bill perfectly! It is made ahead, looks stunning and there are never any leftovers.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Berry Cheesecake Icebox Pie
Recipe courtesy of Ree Drummond
Level: Easy
Total: 4 hr 30 min (includes chilling time)
Active: 30 min
Yield: 6 to 8 servings

Ingredients

1 1/2 cups heavy cream
8 ounces cream cheese, at room temperature
1 tablespoon vanilla bean paste
1/2 cup powdered sugar
2 1/2 cups mixed berries
2 tablespoons mixed berry preserves
Zest of 1 lemon plus juice of 1/2 lemon
9 graham crackers
Fresh mint leaves, for garnish

Directions

Line a loaf pan with plastic wrap so that the wrap hangs over all the edges, then set aside.

Add the cream to a bowl. Using a hand mixer or whisk, beat until stiff peaks form. Add the cream cheese, vanilla and powdered sugar. Beat again until combined, light and fluffy.

To a separate bowl, add 2 cups berries, the preserves, lemon zest and lemon juice. Mix until combined.

Add a layer of graham crackers to the prepared loaf pan, breaking them up as needed, then top with a quarter of the cream mixture followed by a third of the berry mixture. Repeat 2 more times before adding a last layer of graham crackers and then the remaining cream. Garnish the top with the remaining 1/2 cup fresh berries, along with the mint leaves. Lightly cover with plastic wrap and chill in the fridge for 4 hours.

When ready, use the plastic wrap to help remove the pie from the pan, then unwrap it. Slice and serve.

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Ree Drummond’s Berry Cheesecake Icebox Pie | The Pioneer Woman | Food Network

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