This easy Strawberry Icebox Pie is the perfect treat to beat the summer heat! With a sweet graham cracker crust, a refreshing strawberry flavor, and a topping of fresh whipped cream, it’s a cool and delicious dessert everyone’s gonna love.
Sweet & Refreshing Strawberry Icebox Pie Recipe
This time of year, I’m always in the mood for a cold, sweet dessert. And since it’s peak strawberry season, I decided to whip up one of my favorite southern desserts: strawberry icebox pie!
This strawberry pie is a classic summer treat that’s made with simple, fresh ingredients and basic kitchen essentials, with absolutely no baking required. That’s right, keep that oven off and stay cool my friend!
I love making this for any summer gathering. You can make it ahead of time and just take it out of the fridge when dessert time rolls around.
Can’t get enough strawberries in your desserts? Check out my American Flag Cake!
Ingredients
- Graham cracker crumbs: You’ll need graham crackers to make the crust for this pie. You can either buy pre-made graham cracker crumbs or crush them yourself using a food processor or rolling pin.
- Granulated sugar: Adds sweetness to the crust.
- Unsalted butter: This binds the graham cracker crumbs together to form the crust.
- Strawberries: For convenience, I used strawberries from a container, but you can use fresh strawberries if you’d like!
- Heavy whipping cream: Whipped into stiff peaks, it gives the pie a light and airy texture.
- Cream cheese: Softened cream cheese forms the base of the creamy filling, adding richness and a slight tang.
- Confectioner’s sugar: Sweetens the filling without the graininess of regular sugar.
- Vanilla extract: Enhances the flavor of the filling, adding warmth and depth.
How to Make Strawberry Icebox Pie
Step 1: Prepare the Crust
Grab a medium bowl and mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir until it looks like wet sand.
Once it’s ready, press the mixture firmly into the bottom and up the sides of a 9-inch springform pan or pie dish. Pop it in the fridge to chill while you work on the filling.
Step 2: Make the Strawberry Purée
Toss the strawberries into a blender or food processor and blend them up until smooth.
Next, pour the purée into a small saucepan and cook it over medium heat, giving it a stir now and then. Let it reduce to about 1 cup (or half its volume). This should take around 15 minutes.
Remove it from the heat and let it cool to room temperature.
Step 3: Create the Pie Filling
In a large bowl, whip the heavy cream to stiff peaks using a hand or stand mixer. Set aside.
Then, in another large bowl, use a hand mixer to beat the cream cheese until smooth and fluffy. Add the confectioner’s sugar and vanilla extract and mix until well combined.
Now, take your cooled strawberry reduction and mix it into the cream cheese mixture. Continue beating until the mixture is fully blended and turns pink.
Gently fold in the whipped cream until the mixture is smooth and airy. It is okay if there are some swirls of pink and the color isn’t totally blended.
Step 4: Assemble & Chill
Spoon the filling into the cooled pie crust and smooth it out with a spatula or spoon. Cover and refrigerate for at least 6 hours, or overnight, until it’s set.
Now it’s ready to serve! Garnish with extra strawberries or whipped cream (optional) before serving. Enjoy!
FAQ
Yes, you can use frozen strawberries. Just make sure to thaw them before using and drain any excess liquid.
Strawberry icebox pie can last in the fridge for up to 3-4 days if stored properly in an airtight container.
Yes, you can freeze an icebox pie. Wrap it tightly with plastic wrap and aluminum foil before placing it in the freezer. It can last for up to 2-3 months. When ready to eat, thaw it in the fridge overnight before serving.
Recipe
Strawberry Icebox Pie
- Total Time: 45 minutes
Description
Cool off this summer with a refreshing Strawberry Icebox Pie! Sweet graham cracker crust, fruity strawberry filling, and whipped cream — simple and delicious!
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted and cooled
For the filling:
- 1 (1 lb.) container strawberries, stems removed
- 1 ¼ cups heavy whipping cream
- 2 (8 oz.) packages cream cheese, softened at room temperature
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla extract
Instructions
- Make the crust. In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until the butter is incorporated and the mixture resembles the texture of wet sand. Press mixture firmly into the bottom and up the sides of a 9-inch springform pan or pie dish. Chill in the refrigerator while you prepare the filling.
- Place the strawberries in a blender or food processor and blend until smooth.
- Reduce the strawberry purée. Pour the purée into a small saucepan. Cook over medium heat, stirring occasionally, until the purée reduces to 1 cup (or half its volume) – about 15 minutes. Remove from heat and let cool to room temperature.
- In a large bowl, whip the heavy cream to stiff peaks using a hand or stand mixer. Set aside.
- In another large bowl, use a hand mixer to beat the cream cheese until smooth and fluffy. Add the confectioner’s sugar and vanilla extract and mix until well combined.
- Add the cooled strawberry reduction to the cream cheese mixture and beat until the mixture is fully blended and pink.
- Gently fold in the whipped cream until the mixture is smooth and airy. It is okay if there are some swirls of pink and the color is not totally blended.
- Spoon the filling into the prepared crust and smooth the top with a spatula or spoon. Cover and refrigerate for at least 6 hours, or overnight, until set.
Optional: Garnish with extra strawberries or whipped cream before serving.
Notes
Strawberry icebox pie can last in the fridge for up to 3-4 days if stored properly in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
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