Print

Strawberry Icebox Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 15 reviews

Strawberry Icebox Pie is a simple, no-bake frozen dessert perfect for summer gatherings. Featuring a sweet and salty pecan graham cracker crust and a light, fluffy strawberry cream filling made from cream cheese, frozen berries, and whipped cream, this pie is easy to prepare ahead of time and freezes solid to serve a crowd. It offers a delightful balance of creamy sweetness and tart fruitiness, ideal for backyard barbecues and birthday celebrations.

Ingredients

For the crust:

  • 9 (140 gm) graham cracker sheets
  • ¾ cup (80 gm) pecans
  • ¼ cup (50 gm) light brown sugar
  • ½ teaspoon salt
  • 6 tablespoons (85 gm) unsalted butter, melted

For the filling:

  • 16 ounces (450 gm) fresh or frozen strawberries, stemmed
  • 1¼ cup (300 gm) heavy whipping cream
  • 1 (14 ounce) can sweetened condensed milk
  • 4 ounces (110 gm) cream cheese, at room temperature
  • Extra whipped cream or fresh strawberries for serving, if desired

Instructions

  1. Prepare the crust: Combine the graham crackers, pecans, light brown sugar, and salt in a food processor or blender and process until the mixture forms fine crumbs that are well combined. Pour the crumbs into a bowl and stir in the melted butter until evenly incorporated. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside while preparing the filling.
  2. Prepare the filling: If using frozen strawberries, allow them to thaw partially at room temperature as you make the whipped cream mixture. In a stand mixer bowl or large mixing bowl, whisk together the heavy whipping cream, sweetened condensed milk, and cream cheese until thick and cloud-like. In a food processor or blender, pulse the strawberries until they become a thick puree with some small chunks remaining. Gently fold the strawberry puree into the whipped cream mixture, scraping down the sides of the bowl to ensure even distribution, being careful not to overmix.
  3. Assemble and freeze: Pour the strawberry filling over the prepared crust in the springform pan. Cover the pan tightly with plastic wrap and place it on a level surface in the freezer. Freeze until completely solid, about 6 hours or overnight.
  4. Serve: Remove the pie from the freezer and allow it to sit at room temperature for about 10 minutes before slicing to make cutting easier. Serve with additional whipped cream or fresh strawberries if desired.

Notes

  • This pie is best prepared at least 6 hours in advance to ensure it freezes thoroughly.
  • Use fresh strawberries in season for the best flavor, or frozen strawberries when out of season.
  • Do not overmix the filling to maintain a light, airy texture.
  • A 9-inch springform pan works best for easy slicing and serving.
  • Allow the pie to soften slightly before slicing to avoid cracking.
  • For a nut-free version, omit pecans and substitute with additional graham crackers or safe nuts if allergies are a concern.

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