Description
This Strawberry Icebox Pie is a refreshing and no-bake dessert that’s perfect for warm weather! Made with a buttery graham cracker crust, creamy strawberry filling, and topped with fresh strawberries, it’s the ultimate summer treat. With just a few ingredients and minimal prep time, this pie is a crowd-pleaser that can be prepared in advance, making it ideal for entertaining or family gatherings.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers, crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Strawberry Filling:
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for extra brightness)
For the Topping:
- 1/2 cup fresh strawberries, sliced (for garnish)
- Whipped cream (optional, for garnish)
Instructions
-
1. Make the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
- Press the mixture into the bottom of a 9-inch pie dish to form an even crust. Use the back of a spoon to firmly press the crumbs down.
- Bake for 8-10 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely.
2. Prepare the Strawberry Filling:
- In a medium bowl, toss the fresh strawberries with 1/4 cup of granulated sugar. Let them sit for 15-20 minutes to draw out their juice and create a syrup.
- In a separate large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Add the heavy whipping cream, vanilla extract, and lemon juice (if using) to the cream cheese mixture. Beat until the mixture becomes thick and fluffy.
- Gently fold in the syrupy strawberries, mixing until evenly combined.
3. Assemble the Pie:
- Once the graham cracker crust has cooled, pour the strawberry filling into the crust and spread it out evenly.
- Chill the pie in the refrigerator for at least 3-4 hours, or overnight, to let it set.
4. Garnish and Serve:
- Before serving, top the pie with fresh strawberry slices and a dollop of whipped cream if desired.
- Slice and enjoy the refreshing, creamy Strawberry Icebox Pie!
Notes
- Make Ahead: This pie can be made a day ahead and stored in the fridge until ready to serve, making it great for parties or family gatherings.
- Frozen Strawberries: If fresh strawberries are not in season, you can use frozen strawberries. Just make sure to thaw and drain them before using to avoid excess liquid in the filling.
- Substitute for Cream Cheese: For a lighter option, you can substitute the cream cheese with Greek yogurt or a non-dairy cream cheese alternative.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40 mg