Strawberry Icebox Pie
Strawberry Icebox Pie is a refreshing, no-bake dessert that combines the sweet flavor of strawberries with a creamy filling, all nestled in a graham cracker crust. It’s perfect for warm days and gatherings.
Equipment
- 1 9-inch pie pan
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 measuring cups and spoons
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced Optional: additional strawberries for garnish.
Instructions
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until fully mixed.
- Press the mixture into the bottom and sides of a 9-inch pie pan to form the crust. Use the back of a measuring cup to pack it tightly.
- In another bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- In a separate bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Layer the sliced strawberries evenly over the pie crust.
- Pour the cream cheese mixture over the strawberries, spreading it out evenly.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
- Before serving, garnish with additional sliced strawberries if desired.
Notes
You can use frozen strawberries if fresh ones are not available, but thaw and drain them first. For an extra touch, consider drizzling a strawberry sauce over the top before serving. This pie can be made a day in advance for convenience.