If ever there were a dessert that captured the pure joy of summer, it’s the Strawberry Icebox Pie. This creamy, dreamy, no-bake treat layers a crisp graham cracker crust with luscious cream cheese filling and bright, juicy strawberries. With every forkful, you get that perfect balance of sweet fruit, tangy lemon, and silky cream—no oven (or fancy pastry skills) required! Whether you’re impressing guests at a cookout or indulging in an afternoon pick-me-up, this Strawberry Icebox Pie is always a showstopper and an absolute favorite in my kitchen.
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple ingredients can come together to create something so special. Each has a purpose—whether it adds crunch, creaminess, or a pop of fresh flavor—that truly makes this Strawberry Icebox Pie irresistible.
- Graham cracker crumbs: Bring that golden, honeyed crunch and create the foundation for our easy, buttery crust.
- Granulated sugar: Sweetens the crust and balances out the flavor of the graham crackers.
- Unsalted butter (melted): Holds the crust together and adds a rich, melt-in-your-mouth texture.
- Cream cheese (softened): Delivers a tangy, ultra-creamy base for the decadent filling; be sure it’s room temperature for easy mixing!
- Sweetened condensed milk: Infuses the filling with sweetness and that classic, silky consistency we all love in icebox pies.
- Fresh lemon juice: Wakes up all the flavors and adds the subtle tartness that keeps the dessert from being overly sweet.
- Vanilla extract: Adds warmth and depth to the filling, enhancing every other flavor.
- Fresh strawberries (chopped): The star of the show—use ripe, juicy berries for the best color and taste.
- Heavy whipping cream: Whipped into soft clouds, this lightens the filling and gives that signature airy texture.
- Powdered sugar: Adds gentle sweetness to the whipped cream without any graininess.
- Extra strawberries for topping (optional): For that stunning, jewel-bright finish and a final burst of berry goodness.
How to Make Strawberry Icebox Pie
Step 1: Prepare the Graham Cracker Crust
Start by combining the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Stir everything until the mixture is evenly moistened—if you pinch it between your fingers, it should hold together. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, making a crust that’s compact and even. Chill the crust in the refrigerator while you move on to the filling; this helps it set and keeps it from crumbling later.
Step 2: Make the Creamy Strawberry Base
In a large mixing bowl, beat the softened cream cheese until totally smooth and fluffy. This step is key for a lump-free filling, so don’t rush! Add the sweetened condensed milk, lemon juice, and vanilla extract. Mix until the filling is luxurious and creamy, then gently fold in the chopped strawberries, being careful not to break them down too much—you want plenty of juicy bits in every slice.
Step 3: Whip and Fold in the Cream
In a separate, very clean bowl, whip the heavy cream with the powdered sugar until you get stiff peaks. This means the cream will hold its shape when you lift the beaters out. Gently fold this billowy cream into the strawberry mixture, taking care not to deflate the whipped cream. This step adds air and makes the filling light and mousse-like.
Step 4: Assemble and Chill
Spoon the strawberry filling into your prepared, chilled crust and smooth the top with a spatula. Cover the pie and refrigerate for a minimum of 6 hours—overnight is perfect if you have the patience! The long chill is what transforms the airy filling into a sliceable, silky pie. Just before serving, top with extra strawberries for a burst of color and fresh flavor, if you like.
How to Serve Strawberry Icebox Pie
Garnishes
For a truly irresistible finish, pile on halved or sliced fresh strawberries just before serving. You can also add a sprinkle of powdered sugar, a few mint leaves for a pop of green, or even some lightly toasted sliced almonds for crunch. The contrast of juicy strawberries atop the creamy filling makes every bite that much more special.
Side Dishes
Strawberry Icebox Pie is the undeniable star, but it’s lovely alongside a crisp, sparkling lemonade or fruity iced tea. For a simple summer spread, serve with a platter of mixed fresh berries or juicy melon wedges—the refreshing fruit will cut through the richness of the pie. If you want something fancier, a scoop of vanilla ice cream or a dollop of whipped cream makes for a dreamy pairing.
Creative Ways to Present
For individual desserts, try making the pie in mini tart pans or clear jars for a picnic-ready treat—ideal for passing around at a party! Want to wow at a potluck? Think about layering the filling in a trifle bowl with extra berries and cookie crumbles for a jaw-dropping centerpiece. You can also get playful with shapes: use cookie cutters to make strawberry hearts as toppers. With a dessert like Strawberry Icebox Pie, the only limit is your imagination!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the pie tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. The crust may soften a touch, but the flavor remains absolutely delightful. Just be sure to keep the pie chilled—this helps the filling maintain its perfect, creamy texture.
Freezing
Strawberry Icebox Pie actually freezes wonderfully! After chilling until fully set, wrap the pie well in a double layer of plastic and foil. Freeze for up to a month. To serve, thaw overnight in the refrigerator. The texture stays smooth and creamy, making it a perfect make-ahead dessert for summer gatherings.
Reheating
No need for reheating—this beauty is all about that refreshing, chilled decadence! Simply transfer your slice from the fridge (or freezer) to the plate and enjoy. If the pie has been frozen, give it time to thaw gently in the fridge for the ideal consistency. Avoid microwaving, which can melt the delicate whipped cream layer.
FAQs
Can I use frozen strawberries for Strawberry Icebox Pie?
Fresh strawberries are best for their vibrant color and natural sweetness, but in a pinch, you can use frozen berries. Thaw them completely and drain off any excess liquid before chopping and adding to the filling so your pie doesn’t get watery.
Is it possible to make this pie dairy-free?
Absolutely! Swap in dairy-free cream cheese and coconut milk whipped cream for the regular cream cheese and heavy cream. There are also plant-based sweetened condensed milks available. Your Strawberry Icebox Pie will still set beautifully and taste amazing.
How long does Strawberry Icebox Pie need to chill?
For perfect, clean slices and the right firm texture, you’ll want to chill the pie at least 6 hours. Overnight is even better, letting all the flavors meld and the filling set up to sliceable silkiness.
Can I use a store-bought crust?
Definitely! If you’re short on time, a ready-made graham cracker crust is a lifesaver and makes this dessert even easier. You’ll still enjoy all the flavor and none of the fuss.
How do I get neat slices from my pie?
Use a sharp knife dipped in hot water (and wiped dry) between cuts. This helps the knife glide through the creamy filling and crumbly crust, giving you picture-perfect slices every time.
Final Thoughts
There’s something truly magical about sharing a slice of Strawberry Icebox Pie on a warm day. Whether you’re making it for family, friends, or a little treat for yourself, this recipe brings all the fresh, sweet flavors of summer into every bite. Don’t wait for an occasion—give it a try and see just how quickly it becomes a new favorite at your table!
Print
Strawberry Icebox Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes (plus chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the refreshing sweetness of this Strawberry Icebox Pie. A no-bake dessert with a buttery graham cracker crust, creamy strawberry filling, and a luscious whipped cream topping, perfect for summer gatherings or a delightful treat anytime.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, chopped
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Extra strawberries for topping (optional)
Instructions
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish and chill.
- Make the Filling: Beat cream cheese until smooth. Add condensed milk, lemon juice, vanilla, and fold in strawberries.
- Whip the Cream: Beat heavy cream with powdered sugar until stiff peaks form.
- Combine: Fold whipped cream into strawberry mixture, then pour into the chilled crust.
- Chill: Refrigerate for at least 6 hours or overnight.
- Serve: Top with extra strawberries before serving.
Notes
- For a shortcut, use a store-bought graham cracker crust.
- You can also fold in crushed freeze-dried strawberries for extra flavor and color.
- This pie is best served chilled and can be made a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
