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Strawberry Icebox Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 64 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add Strawberries: Gently fold the chopped fresh strawberries into the cream cheese mixture ensuring even distribution without breaking up the berries.
  5. 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.
  6. 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.
  7. Assemble the Pie: Pour the completed filling into the cooled graham cracker crust, smoothing the top with a spatula for an even finish.
  8. Chill to Set: Refrigerate the assembled pie for at least 4 hours, allowing the filling to firm up properly for slicing.
  9. 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.

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