If you have a soft spot for bright, fruity desserts that feel like summer on a plate, you’re going to absolutely adore this Strawberry Icebox Pie Recipe. It’s a nostalgic treat that combines a buttery graham cracker crust with a luscious, creamy filling packed with fresh strawberries. The chilled, no-bake filling is dreamy and light, with just the right hint of sweetness and a velvety texture that melts in your mouth. Whether you’re hosting a backyard gathering or craving a refreshing dessert for any day, this pie is destined to become your new favorite go-to!
Ingredients You’ll Need
Every ingredient in this recipe is simple yet plays an essential role. From the crumbly crust that adds structure and warmth to the creamy filling that creates a perfect balance of tangy and sweet, each component shines on its own but truly comes alive together.
- Graham cracker crumbs (1½ cups): Provide a crunchy, sweet base that forms the pie crust and complements the creamy filling perfectly.
- Granulated sugar (¼ cup): Adds just enough sweetness to enhance the crust without overpowering the fresh strawberry flavor.
- Unsalted butter, melted (6 tablespoons): Binds the crust crumbs for a firm texture and a rich, buttery taste.
- Sweetened condensed milk (1 can, 14 oz): Brings velvety sweetness and helps achieve the smooth, creamy filling.
- Cream cheese, softened (8 oz): Adds a tangy creaminess that balances the sweetness and adds depth to the filling.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a warm, aromatic touch.
- Fresh strawberries, chopped (1½ cups): The star ingredient that infuses the pie with juicy bursts of bright, natural flavor.
- Heavy whipping cream (1 cup): Whipped to stiff peaks to create a light, airy texture that lifts the filling.
- Powdered sugar (2 tablespoons): Sweetens the whipped cream gently without adding any grit.
- Additional strawberries for topping: Provide a beautiful and fresh garnish that makes the pie even more inviting.
How to Make Strawberry Icebox Pie Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom and sides of a 9-inch pie dish. Baking it for 8 minutes helps the crust set and adds a slight toasty flavor that makes every bite extra satisfying. Once done, set it aside to cool completely before adding the filling.
Step 2: Mix the Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese until it’s completely smooth and free of lumps. This step is crucial because it creates the creamy base for the filling. Next, add in the sweetened condensed milk and vanilla extract, and stir until everything is fully incorporated into a silky mixture. Now, fold in the chopped fresh strawberries to lend that irresistible fruity pop of color and taste throughout the pie.
Step 3: Whip and Fold the Cream
In a separate clean bowl, whip the heavy cream with powdered sugar until stiff peaks form. The whipped cream adds incredible lightness, preventing the filling from becoming too dense or heavy. Gently fold the whipped cream into the strawberry and cream cheese mixture, being careful not to deflate the airiness. This step transforms the filling into a cloud-like, luscious dream you can’t wait to dig into.
Step 4: Assemble and Chill
Pour the smooth strawberry filling over the cooled graham cracker crust and spread it evenly with a spatula. Pop the pie into the refrigerator for at least 4 hours to allow everything to set beautifully and for the flavors to harmonize. The chill time is essential because it gives you that signature firm yet creamy texture that defines the Strawberry Icebox Pie Recipe.
How to Serve Strawberry Icebox Pie Recipe
Garnishes
Before serving, top your pie with vibrant, fresh strawberries to add an extra burst of color and juicy sweetness. You can also sprinkle a few mint leaves on top for a refreshing contrast. The garnishes make the dessert look as fantastic as it tastes, perfect for impressing guests or treating yourself.
Side Dishes
This pie pairs wonderfully with a light, crisp green salad dressed with vinaigrette or a simple scoop of vanilla ice cream. The combination balances richness and freshness, making your dessert experience even more delightful and well-rounded.
Creative Ways to Present
For a fun twist, serve individual portions in clear glass jars or mini dessert cups layered with crushed graham crackers and whipped cream between strawberry layers. You can also drizzle a little chocolate sauce or a sprinkle of toasted coconut flakes on top for extra flair. Presentation adds an element of surprise and elegance to the classic Strawberry Icebox Pie Recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered tightly with plastic wrap or stored in an airtight container and refrigerate. This pie stays fresh and delicious for up to 2 to 3 days, making it a perfect make-ahead dessert for busy weeks or parties.
Freezing
If you want to save some for later, Strawberry Icebox Pie can be frozen. Wrap the pie securely in plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 1 month. When ready to enjoy, thaw it overnight in the refrigerator for the best texture and taste.
Reheating
This pie is best served chilled and should not be reheated, as warming it will compromise the creamy, cool texture that makes it so special. Simply enjoy it straight from the fridge for maximum flavor and freshness.
FAQs
Can I use frozen strawberries in the Strawberry Icebox Pie Recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture that could make the filling runny.
Is it necessary to bake the crust?
Not necessarily. For a no-bake version, you can chill the pressed crust in the refrigerator for about an hour instead of baking it. The texture will be slightly different but still delicious.
How long does the pie need to chill before serving?
It’s best to refrigerate the pie for at least 4 hours to allow it to set fully and for the flavors to meld beautifully.
Can I substitute cream cheese with Greek yogurt or mascarpone?
While cream cheese provides the signature tang and creaminess, mascarpone can be used for a milder flavor, but Greek yogurt might alter the texture and stability of the filling.
What’s the best way to slice this pie neatly?
Chill the pie thoroughly and use a sharp knife warmed in hot water to make clean cuts without smudging the filling.
Final Thoughts
This Strawberry Icebox Pie Recipe is one of those classic desserts that never goes out of style. It’s incredibly satisfying, refreshingly fruity, and so easy to whip up, making it perfect for any occasion. I hope you give it a try and find as much joy in every bite as I do. Trust me, this pie will brighten your dessert menu and become a beloved staple you’ll want to make again and again!
Print
Strawberry Icebox Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes plus at least 4 hours chilling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Icebox Pie is a delightful no-bake dessert featuring a buttery graham cracker crust filled with a creamy mixture of sweetened condensed milk, cream cheese, and fresh strawberries. Lightly whipped cream adds a fluffy texture, making it a perfect cool treat for warm weather. Garnished with fresh strawberries, this pie combines a rich, creamy filling with fruity brightness in every bite.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 1 (14 oz) can sweetened condensed milk
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1½ cups fresh strawberries, chopped
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Additional strawberries for topping
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form an even crust.
- Bake the Crust: Bake the crust in the preheated oven for 8 minutes. Remove from the oven and let it cool completely to set before adding the filling.
- Make the Filling Base: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk and vanilla extract, and continue mixing until fully combined and smooth.
- Add Strawberries: Gently fold the chopped fresh strawberries into the cream cheese mixture ensuring even distribution without breaking up the berries.
- Whip the Cream: In a separate mixing bowl, whip the heavy cream together with the powdered sugar until stiff peaks form, creating a light and airy whipped cream.
- Combine Whipped Cream and Filling: Carefully fold the whipped cream into the strawberry-cream cheese mixture, preserving the light texture and ensuring a uniform blend.
- Assemble the Pie: Pour the completed filling into the cooled graham cracker crust, smoothing the top with a spatula for an even finish.
- Chill to Set: Refrigerate the assembled pie for at least 4 hours, allowing the filling to firm up properly for slicing.
- Serve and Garnish: Before serving, decorate the pie with additional fresh strawberries for an appealing presentation and enhanced strawberry flavor.
Notes
- For a no-bake version, omit baking the crust and chill it in the refrigerator for at least 1 hour to firm up.
- Frozen strawberries can be used if thoroughly thawed and well-drained to avoid excess moisture.
- Serve the pie chilled and consume within 2–3 days for the best flavor and texture.
