Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Icebox Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 23 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Strawberry Icebox Pie is a refreshing no-bake dessert featuring a graham cracker crust filled with a creamy, sweetened cream cheese and fresh strawberry puree mixture, topped with sliced strawberries and whipped cream. Perfect for warm weather, this pie is chilled to set and offers a delightful balance of tangy and sweet flavors in every bite.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp unsalted butter (melted)
  • 2 tbsp granulated sugar

Filling

  • 8 oz cream cheese (softened)
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups fresh strawberries (pureed, about 1 pint)
  • 1/2 cup heavy whipping cream (whipped to stiff peaks)

Topping

  • 1 cup fresh strawberries (sliced)
  • Whipped cream (for garnish)

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9-inch pie dish using the back of a spoon.
  2. Bake the Crust: Place the pie crust in the oven and bake for about 8-10 minutes until it turns lightly golden. Remove from the oven and allow it to cool completely before adding the filling.
  3. Make the Filling: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Puree the fresh strawberries in a blender or food processor until smooth. Gently fold the strawberry puree into the cream cheese mixture until well combined.
  4. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the strawberry-cream cheese mixture until fully incorporated without deflating the whipped cream.
  5. Assemble the Pie: Once the crust has completely cooled, pour the filling mixture into the crust and spread it evenly with a spatula.
  6. Chill the Pie: Refrigerate the pie for at least 4 hours or overnight to allow it to set properly.
  7. Add the Topping: Before serving, top the pie with fresh sliced strawberries. Optionally, add a dollop of whipped cream for an extra creamy touch.
  8. Serve: Slice the chilled pie and serve immediately for a creamy and refreshing dessert experience.

Notes

  • Make sure the cream cheese is fully softened for a smooth filling without lumps.
  • Chilling the pie overnight yields the best texture and flavor.
  • You can substitute fresh strawberries with frozen strawberries that are thawed and drained.
  • To speed up the crust cooling process, you can refrigerate it after baking.
  • For extra flair, garnish with mint leaves or drizzle with strawberry sauce.

Find it online: https://slsrecipes.com/strawberry-icebox-pie-recipe-2/