Description
Strawberry Icebox Pie is a delightful, no-bake dessert that combines the sweetness of fresh strawberries with a creamy filling, all nestled in a buttery crust. It’s a perfect treat for warm days when you want something refreshing without turning on the oven.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 cup heavy whipping cream
- 8 ounces cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
For the Topping:
- 1 cup fresh strawberries, hulled and halved
- Optional: additional whipped cream for garnish
Instructions
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs and sugar.
- Add the melted butter and mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Place the crust in the refrigerator to chill while preparing the filling.
- Make the Filling:
- In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
- In another bowl, beat the softened cream cheese until smooth.
- Gradually add the sweetened condensed milk and vanilla extract to the cream cheese, beating until well combined.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Fold in the sliced strawberries.
- Assemble the Pie:
- Pour the filling into the prepared crust, spreading it evenly.
- Arrange the halved strawberries on top of the filling for decoration.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
- Serve:
- Once set, slice the pie and serve chilled.
- If desired, garnish with additional whipped cream.
Notes
- For a twist, consider using a pretzel crust instead of graham crackers to add a salty contrast to the sweet filling.
- This pie can be made a day in advance and stored in the refrigerator until ready to serve.