Calling a pie an 'ice box pie', began back in the day when people keep their perishable foods in an "ice box" to keep them cold prior to the invention of the refrigerator. It's an old-fashioned term that simply means the pie needs to be kept chilled. This strawberry pineapple icebox pie has a crumb crust topped with a fluffy mousse-like strawberry gelatin cream filling with crushed pineapple.

Strawberry Pineapple Icebox Pie

1 1/2 cups vanilla wafer or graham cracker crumbs

1/3 cup butter, melted

1 (3-ounce) box strawberry gelatin
1 (8-ounce) can crushed pineapple, drained
1 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1 1/2 cups heavy cream

1. Combine wafer crumbs and butter together thoroughly. Press into 9-inch pie plate. Chill until set.
2. Combine gelatin and pineapple in a medium saucepan, stirring until gelatin is dissolved.
3. Stir in sugar and the beaten eggs. Heat mixture until it begins to boil; remove from heat and cool completely.
4. With an electric mixer, beat heavy cream until stiff; stir in vanilla. Fold into cooled pineapple mixture.
5. Pour into prepared pie crust. Chill for 3 to 4 hours before serving.

Makes 8 servings.